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A colorful sheet pan chicken and vegetables dish, cooked and ready to serve.

Quick way to grow easy Sheet Pan Chicken and Vegetables

This recipe offers a fast and simple method for preparing a delicious and healthy meal featuring tender chicken and a colorful assortment of roasted vegetables, all cooked together on a single sheet pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 broccoli cut into florets
  • 2 bell peppers any color, chopped
  • 1 medium red onion chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp dried oregano

Equipment

  • Large Baking Sheet
  • Large Mixing Bowl
  • Knife
  • Cutting Board

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. Cut the chicken into 1-inch pieces; chop bell peppers and red onion, and cut broccoli into florets.
  3. In a large bowl, combine the chicken, broccoli, bell peppers, and red onion. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, paprika, and oregano; toss well to coat everything evenly.
  4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.
  5. Carefully remove the sheet pan from the oven and serve the chicken and vegetables immediately.

Notes

Feel free to swap in your favorite vegetables like zucchini, carrots, or sweet potatoes. Ensure vegetables are cut into similar-sized pieces for even cooking. For extra flavor, squeeze fresh lemon juice over the top before serving.