Easy Baked Chicken and Veggie Sheet Pan Dinner – One-Pan Healthy Meal

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1. Introduction

If you’ve ever struggled with busy evenings and little time to cook, this Baked Chicken and Veggie Sheet Pan Dinner is here to save the day. Imagine juicy, tender chicken paired with caramelized, roasted vegetables—all seasoned with olive oil, garlic, and herbs—cooked together in one pan.

It’s the ultimate one-pan wonder: less prep, less mess, and more flavor. This recipe is family-friendly, customizable, and nutritious. Best of all, you can easily swap in the veggies you have on hand, making it the perfect clean-out-the-fridge meal.

Why you’ll love this recipe:

  • One pan, easy cleanup – Everything roasts together on a single sheet pan.
  • Balanced & healthy – Protein-packed chicken + fiber-rich veggies.
  • Customizable – Use your favorite vegetables or seasonings.
  • Perfect for meal prep – Makes delicious leftovers for lunches.

2. Ingredients Breakdown

For the Chicken:

  • Chicken Breasts or Thighs – Lean protein, juicy when roasted.
  • Olive Oil – Helps with browning and flavor.
  • Garlic Powder & Onion Powder – Boosts flavor without fuss.
  • Paprika – Adds warmth and a hint of color.
  • Salt & Black Pepper – Enhances all the flavors.
  • Lemon Juice – Brightens and tenderizes.

For the Vegetables:

  • Broccoli Florets – Crispy, roasted perfection.
  • Carrots – Natural sweetness when caramelized.
  • Bell Peppers – Adds color and crunch.
  • Red Onion – Sweet-savory flavor when roasted.
  • Olive Oil + Herbs (thyme, oregano, or Italian seasoning) – Completes the veggie seasoning.

Substitutions:

  • Swap chicken for turkey breast or salmon fillets.
  • Use sweet potatoes, zucchini, or Brussels sprouts for veggie variety.
  • For extra flavor, add fresh rosemary or basil after roasting.

3. Step-by-Step Instructions

  1. Preheat Oven
    Preheat to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease.
  2. Season the Chicken
    In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, pepper, and lemon juice. Rub over chicken breasts.
  3. Prepare the Vegetables
    In another bowl, toss broccoli, carrots, bell peppers, and red onion with olive oil, herbs, salt, and pepper.
  4. Arrange on Sheet Pan
    Place chicken on one side of the sheet pan and spread veggies evenly around.
  5. Bake
    Roast for 20–25 minutes, flipping veggies halfway, until chicken reaches 165°F (74°C) and vegetables are tender-crisp.
  6. Serve
    Garnish with lemon wedges and fresh parsley. Enjoy warm.

4. Tips and Variations

  • Even Cooking: Cut veggies into similar sizes for even roasting.
  • Spicy Version: Add chili flakes or cayenne pepper to seasoning.
  • Cheesy Twist: Sprinkle shredded Parmesan over veggies in the last 5 minutes.
  • Marinate Ahead: Marinate chicken up to 24 hours for deeper flavor.

5. Serving Suggestions

  • Serve with rice, quinoa, or couscous for a heartier meal.
  • Pair with a side salad for freshness.
  • Add warm dinner rolls or garlic bread.
  • For meal prep, pack chicken and veggies in containers with brown rice.

6. Storage and Reheating

  • Fridge: Store leftovers in airtight containers up to 4 days.
  • Freezer: Freeze cooked chicken and veggies for up to 2 months.
  • Reheating: Warm in oven at 350°F (175°C) for 10–12 minutes or microwave until heated through.

7. Nutrition Information (Per Serving – 1 chicken breast + veggies)

NutrientAmount
Calories365
Protein38g
Carbohydrates18g
Fiber5g
Sugar7g
Fat16g
Saturated Fat3g
Sodium480mg
Vitamin A110% DV
Vitamin C140% DV
Iron10% DV

8. Recipe Card

Course: Dinner
Cuisine: American
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

  • 4 chicken breasts (or thighs)
  • 3 tbsp olive oil (divided)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 2 bell peppers, chopped
  • 1 red onion, sliced
  • 1 tsp dried thyme or Italian seasoning

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Mix 2 tbsp olive oil, garlic powder, onion powder, paprika, lemon juice, salt, and pepper. Rub over chicken.
  3. Toss veggies with 1 tbsp olive oil, herbs, salt, and pepper.
  4. Arrange chicken and veggies on sheet pan.
  5. Bake 20–25 minutes, until chicken is cooked through and veggies tender.
  6. Garnish with lemon wedges and parsley.

9. FAQs

Q1: Can I use frozen vegetables?
Yes, but thaw and pat dry to avoid excess moisture.

Q2: Can I make this with bone-in chicken?
Yes, but increase baking time to 35–40 minutes.

Q3: How do I prevent the chicken from drying out?
Don’t overbake—remove once internal temperature hits 165°F.

Q4: Can I make it dairy-free or gluten-free?
Yes, this recipe is naturally both.

Q5: Can I add potatoes?
Absolutely—just chop them small and roast with veggies.

10. Final Thoughts

This Baked Chicken and Veggie Sheet Pan Dinner is the perfect balance of flavor, nutrition, and convenience. With minimal cleanup, flexible ingredients, and a short cooking time, it’s a recipe that busy families and home cooks will love.

Make it once, and it’ll quickly become part of your regular dinner rotation.

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