Sheet pan meals are great! This Healthy Sheet Pan Chicken and Veggies Meal is made with chicken and vegetables and makes for a great meal prep recipe!
Chicken Sheet Pan Dinner
Need to whip up something easy and fast for friends or family, but don’t want to reach for processed foods? This is the meal you want: a chicken sheet pan dinner! It’s all proteins and veggies, it’s scrumptious as all get-out, and, y’all … it’s HEALTHY!
Love Bakes Good Cakes isn’t a health food blog. I love health food blogs … here, I like to talk about all things that taste good, whether they’re good for you or not! This chicken and vegetable recipe is completely health-conscious, though. Grab the fresh veggies, grab your chicken, and feed it to your kids, knowing they’re not putting anything weird in their bodies.
Also, this chicken sheet pan dinner is easy-peasy! It takes less than an hour to put together, and it basically involves chopping up the ingredients, adding some flavoring, and baking it all up. This is a meal you’re gonna make a few times a month after you try it once! Crispy chicken, roasted vegetables…it’s so, so good.
Chicken Sheet Pan Dinner recipe
- boneless chicken breast
- red bell pepper
- small head of broccoli
- zucchini
- butternut squash
- carrot
- garlic powder
- Italian seasoning
- olive oil
- salt and pepper taste
- Parmesan cheese (optional)
How to Make a Sheet Pan Chicken Dinner
- Line a large, rimmed baking sheet with foil and spray with nonstick spray.
- Preheat oven to 400 degrees F.
- In a large bowl, toss vegetables and chicken with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
- Transfer mixture to the prepared sheet pan, spreading it into an even layer.
- Place pan into the oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender but not mushy.
- If you desire you can also sprinkle this dish with Parmesan cheese.
Chicken Sheet Pan Dinner: FAQs
If you have questions about this chicken and vegetable recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble. (Or if you just want suggestions!)
Can you store leftovers in the fridge?
Yes indeed! I would say they will stay good and flavorful for about 5 days.
Is this a standalone meal or do you cook it with something else?
It makes a wonderful standalone meal! But if you want a little more…serve it with pasta, rice, or quinoa for a super-filling dish. It’s also amazing as a salad, tossed with your favorite salad greens. Don’t you love it when a recipe is versatile?!
Can you use other proteins besides chicken?
Absolutely…although I like chicken the best with this mix of veggies! Remember to adjust baking times as necessary. You don’t want overcooked or dry meat.
If I am using chicken, can I opt for dark meat instead?
Oh yes! That works well with this recipe too. Chicken thighs are particularly yummy in a sheet pan dinner!
Can I use other veggies besides the ones you used?
Totally y’all! These are just my favorites for this dish. Throw in your favorites, too. Asparagus, green beans, sweet potatoes, mushrooms, brussels sprouts, different kinds of peppers…just be aware you may have to adjust the baking time or add the veggies at different points to ensure everything is cooked correctly.
Fresh or frozen veggies?
Fresh works much better with this recipe! And it’s healthier.
How did you like this recipe
Did your chicken and vegetables come out perfect? Or did the recipe leave something to be desired? I’d love to know your opinions. Please leave a comment for me down below with questions or feedback!
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Healthy Sheet Pan Chicken and Veggies
Sheet pan meals are great! This Healthy Sheet Pan Chicken and Veggies Meal is made with chicken and vegetables and makes for a great meal prep recipe!
Ingredients
- 1 pound boneless chicken breast, chopped
- 1 red bell pepper, sliced
- 1 small head of broccoli, chopped
- 1 zucchini sliced
- 1 butternut squash, chopped
- 1 carrot, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- Salt and pepper taste
Instructions
- Line a large, rimmed baking sheet with foil and spray with nonstick spray. Preheat oven to 400 degrees F.
- In a large bowl toss vegetables and chicken with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
- Transfer mixture to the prepared sheet pan; spreading it into an even layer.
- Place pan into the oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender but not mushy.
Notes
If you desire you can also sprinkle with Parmesan cheese.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 184mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 38g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
We’re going to have a family reunion after this quarantine period; that’s why I’m planning to serve them with sheet plan meals. I’m glad you shared this recipe, and surprisingly, the chicken sheet pan dinner will only take less than an hour to prepare. I’ll also keep in mind to preheat the oven to 400 degrees F whilst tossing the mixed vegetables.