One Pan Healthy Chicken and Veggies

4.93 from 26 votes

One Pan Healthy Chicken and Veggies is a hearty, healthy, and oh-so-easy dinner. Loaded with seasoned chicken, colorful veggies, and a sprinkle of cheese, it’s a one-pan wonder!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: one pan healthy chicken and veggies

Servings: servings

Author: Chelsea Lords

Cost: $13.23

Equipment

Ingredients

Chicken & Veggies

1 small sweet potato about 1 cup
1 pound boneless, skinless chicken breast
1-3/4 cup assorted sweet bell peppers I use 8 to 10 miniature bell peppers
1-1/2 cups green beans
2 heads broccoli about 3 and a half cups

Seasoning

5 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt

Optional Additions

3/4 cup finely shredded cheese optional, Colby jack, Mexican blend, Cheddar, or pepperjack
Fresh cilantro optional, for serving
Lime wedges optional, for serving
Cooked rice or quinoa, for serving or meal prep

US - Metric

Instructions

Preheat oven to 425°F and line a very large sheet pan with parchment paper and set aside.
Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins, then chop into very small pieces (important they are small and microwaved first for these to cook in time with everything else!)
Chop the chicken into 1/2-inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
Place all the veggies and chicken on the sheet pan (see note 1). In a small bowl, combine the olive oil and all the seasonings listed and mix.
Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.
Bake for 10 minutes, flip, and bake another 10–20 minutes (depending on the size you’ve cut your veggies and chicken and the heat of your oven. The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes.)
Remove from oven and top with cheese if desired. Return to oven for 1–2 minutes or until cheese is melted.
Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.

Video

Notes

Note 1: If you want really well roasted/more tender veggies, bake them by themselves for 10 minutes before adding the chicken. I like the veggies to be crisp tender (especially when using this dish as a meal prep) so I toss them with the chicken at the start.

Meal Prep: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 containers. Divide this dish equally in 4 parts. Top each container with fresh cilantro and a lime wedge. Cover and place in the fridge. Enjoy within 4 days.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.

Nutrition