Sheet Pan Chicken and Veggies
Quick and easy sheet pan chicken and veggies in just 15 minutes. This makes the perfect meal prep chicken dinner or lunch!
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.
Nutrition
Calories: 241kcalCarbohydrates: 11gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 577mgPotassium: 865mgFiber: 4gSugar: 6gVitamin A: 1895IUVitamin C: 59mgCalcium: 57mgIron: 2mg
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