Chicken and Veggie Sheet Pan is a fantastic choice for a healthy and delicious meal. It’s easy to prepare and perfect for busy weeknights. With one pan, you can cook both the protein and vegetables together, saving you time and effort on cleanup. The mix of colorful veggies paired with juicy chicken makes it appealing to everyone, and you can adjust the ingredients based on what you have in your kitchen.
how to make Chicken and Veggie Sheet Pan
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 1 bell pepper (any color, chopped into 3/4-inch pieces)
- 1 zucchini (chopped into 3/4-inch pieces)
- 1 yellow squash (chopped into 3/4-inch pieces)
- 1 ½ cups broccoli florets
- ½ yellow onion (chopped into 3/4-inch pieces)
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Directions:
- Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, add all the ingredients and stir until everything is well coated.
- Pour the chicken and veggies on the prepared baking sheet and evenly arrange everything.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.
- Serve over rice or pasta, and enjoy!
how to serve Chicken and Veggie Sheet Pan
You can serve this dish right from the pan, making it great for family-style meals. It pairs well with rice, pasta, or even quinoa for a complete meal. Add a sprinkle of fresh herbs or a squeeze of lemon juice for extra flavor before serving.
how to store Chicken and Veggie Sheet Pan
To store leftovers, let the chicken and veggies cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, you can use the microwave or put it back in the oven for a few minutes until warmed through.
tips to make Chicken and Veggie Sheet Pan
- Cut your veggies into similar sizes for even cooking.
- Feel free to add other vegetables like carrots or asparagus based on your preference.
- Marinate the chicken in the olive oil and spices for a couple of hours before baking for more flavor.
variation
You can swap out the chicken for shrimp or tofu for a different protein. Additionally, you can change the vegetables to use what you have on hand, like green beans or cauliflower.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but adjust the cooking time as they may need a longer bake time to become tender.
2. Can I meal prep this dish?
Absolutely! This dish is perfect for meal prep. You can make a larger batch and divide it into containers for easy lunches or dinners throughout the week.
3. What can I do if my chicken is not cooking evenly?
Make sure the chicken pieces are of similar size, and try to avoid overcrowding the baking sheet. If needed, you can cut the chicken into smaller pieces for faster cooking.
Chicken and Veggie Sheet Pan
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 piece bell pepper (any color, chopped into 3/4-inch pieces)
- 1 piece zucchini (chopped into 3/4-inch pieces)
- 1 piece yellow squash (chopped into 3/4-inch pieces)
- 1.5 cups broccoli florets
- 0.5 piece yellow onion (chopped into 3/4-inch pieces)
Seasonings and Oils
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
Preparation
- Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, add all the ingredients and stir until everything is well coated.
Cooking
- Pour the chicken and veggies on the prepared baking sheet and evenly arrange everything.
- Bake for 20-25 minutes, or until the chicken is no longer pink inside and the vegetables are tender with a slight crunch. Make sure the chicken has reached an internal temperature of 165°F.
