Make quick and easy 15 minute sheet pan chicken and vegetables for a healthy weeknight dinner everyone will love. This simple sheet pan chicken recipe with rainbow veggies makes a complete meal and awesome meal prep lunch too!
Sheet pan chicken breast and veggies are so easy!
Making sheet pan meals is seriously where it's at. We love to cook a protein and vegetables all together on one baking sheet for a fast hands-off dinner we don't have to babysit.
And seriously, who doesn't love a one dish meal? This is one of our go to high protein meal prep recipes and we never get tired of it.
Our sheet pan chicken and veggies recipe baked in the oven hits all the marks and is super easy to swap for other types of proteins or vegetables. Use this recipe as your guide for assembling quick chicken and vegetable dinners or double it for a healthy freezer meal idea or meal prep this week.
And if you can't get enough sheet pan recipes, then you must try our sheet pan roasted vegetables and our sheet pan chicken fajitas too.
Ingredient notes
All of the vegetables we're using are quick to cook. This is intentional so that they'll be done all at the same time as the chicken breast bites.
We give you suggestions below for other types of vegetables you can use instead, we often switch things up to try and use up extra vegetables in the fridge plus tot add variety in our life.
- boneless skinless chicken breasts - chicken thighs or chicken tenders would be great also. Or you could do cubed pork tenderloin, or beef cubes.
- red bell pepper - feel free to use any color or a mix! Green, red, yellow, or orange bell peppers.
- medium red onion - we love red for color but sweet onions, yellow onions, or white onions are just as tasty.
- medium zucchini
- asparagus - not a fan? use a different veggie like broccoli, cauliflower, eggplant, or green beans
- grape tomatoes - cherry tomatoes, another type of whole mini tomatoes
- garlic cloves - use fresh cloves, minced garlic from a jar, or frozen minced garlic. You could also use garlic powder to taste.
- extra virgin olive oil or another type of mild oil like avocado or canola
- fine sea salt - kosher salt can be used instead but it's lighter than sea salt
- coarse black pepper
- Italian seasoning - don't have Italian seasoning? Dried basil and dried oregano can be used instead of Italian seasoning. Herbs de Provence or dried Greek seasoning are excellent too.
- sweet paprika (optional)
- red pepper flakes (optional)
- chopped fresh parsley - used as a garnish so it's optional
** Please see the recipe card at the bottom of the post for the exact quantities **
Supplies You'll Need
- Large sheet pan or baking sheet
- Spatula
Dietary swaps
As written, the recipe is macro friendly, high protein low carb, dairy free, gluten-free, keto friendly, Paleo, and Whole30.
- Vegan- Use a plant based protein such as seasoned tofu cubes, tempeh, or use shitake mushrooms. You could also make just sheet pan roasted vegetables and add cooked beans at the end of cooking.
How to cook sheet pan veggies and chicken
You can add the chicken pieces and veggies in one of two ways. Just mix them all up and put them in the sheet pan. OR if you can do a rainbow medley like we show in our first photo below.
It does make it a little harder to combine everything with olive oil and seasonings but you can also just drizzle these ingredients over the top of your rainbow sheet pan chicken dinner too.
Step 1: Preheat oven to 500 F.
Step 2: Add the chicken breast cubes, bell pepper, red onion, zucchini, asparagus, grape tomatoes, and minced garlic to a sheet pan. You can either line them up individually by color or sprinkle them randomly on the pan.
Step 3: Drizzle the extra virgin olive oil over the chicken and veggies, then sprinkle them with the salt, pepper, Italian seasoning, paprika, and red pepper flakes. Toss everything to combine right on the sheet pan.
Step 4: Bake for 13-15 minutes or until the chicken is cooked through to 165 F and the vegetables are soft and starting to brown.
We like to garnish the baked chicken with a little chopped fresh parsley for color. Enjoy!
Recipe tips
- Serve this with rice, cauliflower rice, gnocchi, potatoes, or sweet potatoes.
- Boneless skinless chicken thighs or chicken tenderloins can be used instead of boneless skinless chicken breasts.
- This is a quick-cooking recipe, there's no need to stir the roasted chicken and vegetables during cooking time.
- Other seasoning ideas: Marinate the chicken in your favorite marinade for 1-2 hours prior to cooking, add pesto sauce, Italian dressing in the last 5 minutes, coat the chicken in Cajun seasoning or chicken rub before cooking it, or add a Greek touch by using Greek seasoning instead of Italian plus roast lemon slices with the veggies and garnish with feta cheese.
Meal prepping
This recipe seriously makes the BEST chicken and veggie meal prep! Especially if you like to have a meal prep day on Sundays, it's hard to find a chicken meal prep recipe easier and more hands-off than this one.
Divide the chicken and vegetables mix into 4 meal prep containers and then add either white rice, brown rice, quinoa, sweet potatoes, butternut squash, or cauliflower rice on the side depending on your macro targets.
Recipe variations
- Use sausage slices or beef cubes in place of the chicken. The cooking time will remain the same.
- Make sheet pan Mediterranean chicken and veggies by using dried Greek seasoning instead of Italian and marinate the chicken cubes in a lemony Greek marinade prior to cooking. Add kalamata olives to the pan and garnish with feta cheese after cooking.
- If you want to add potatoes, you'll need to be mindful that they take longer to cook than the other items. Either cook cubed potatoes for 20 minutes on the pan before adding the other ingredients or if you have precooked potatoes leftover from other recipes, just toss those in before baking.
- Add parmesan cheese, cotija cheese, or feta cheese at the end for a cheesy touch.
- Balsamic chicken can be made by following the same recipe and then mixing in a little balsamic vinegar to taste before serving.
Storage and reheating
- Store: The leftovers can be stored in an air-tight container in the fridge for up to 4 days.
- Freeze: For longer storage, put the leftovers in a freezer-safe container or a freezer bag. Remove the excess air from the freezer bag. The leftovers will last in the freezer for up to 3 months.
- Reheat: Reheat in a microwave in 30-minute increments, in an air fryer for 5+ minutes at 400 F, in a saute pan over medium heat for 5+ minutes, or bake the recipe at 400 F for 10 minutes, or until heated through.
More sheet pan meals
- Sheet pan chicken fajitas
- Sheet pan chicken thighs and sweet potatoes
- Sheet pan roasted vegetables
- Portobello mushroom pizzas
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Sheet Pan Chicken and Veggies
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts cubed into 1" pieces (756 g)
- 1 red bell pepper cut into 1" pieces (114 g)
- 1 medium red onion cut into 1" pieces (94 g)
- 1 medium zucchini cut lengthwise in half and then sliced into ½" pieces (200 g)
- 1 ½ cup asparagus woody ends trimmed off, cut asparagus into 1 ½" sections (270 g)
- 1 cup grape tomatoes (149 g)
- 2 garlic cloves minced (5.6 g)
- 2 tablespoon extra virgin olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon coarse black pepper
- 2 teaspoon Italian seasoning
- ½ teaspoon sweet paprika optional
- pinch of red pepper flakes optional
- Garnish with chopped fresh parsley
Instructions
- Preheat oven to 500 F.
- Add the chicken breast cubes, bell pepper, red onion, zucchini, asparagus, grape tomatoes, and minced garlic to a sheet pan. You can either line them up individually by color or sprinkle them randomly on the pan.
- Drizzle the extra virgin olive oil over the chicken and veggies, then sprinkle them with the salt, pepper, Italian seasoning, paprika, and red pepper flakes. Toss everything to combine right on the sheet pan.
- Bake for 13-15 minutes or until the chicken is cooked through to 165 F and the vegetables are soft and starting to brown. Garnish with a little chopped fresh parsley for color. Enjoy!
Notes
- Serve the sheet pan chicken breast and veggies with rice, cauliflower rice, gnocchi, potatoes, or sweet potatoes.
- Chicken boneless skinless chicken thighs or chicken tenderloins can be used instead of boneless skinless chicken breasts.
- This is a quick-cooking recipe, there's no need to stir the roasted chicken and vegetables during cooking time.
- Other seasoning ideas: Marinate the chicken in your favorite marinade for 1-2 hours prior to cooking, add pesto sauce, Italian dressing in the last 5 minutes, coat the chicken in Cajun seasoning or chicken rub before cooking it, or add a Greek touch by using Greek seasoning instead of Italian plus roast lemon slices with the veggies and garnish with feta cheese.
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