A one pan Healthy Chicken and Vegetables dinner packed with juicy chicken, soft veggies, and cheesy flavor for a simple meal everyone loves.
author’s note
My Secret To A Healthy And Quick Weeknight Meal!
One of the most popular recipes I’ve ever shared is my One Pan Roasted Sausage and Veggies. Every time I post it, I get messages from people saying how often they make it and how much time it saves them. That recipe reminded me how powerful a simple sheet pan dinner can be, so I knew I wanted to try the same method with chicken and a big mix of veggies.
This version quickly became a staple for me. With three kids in school, the after school rush gets wild, and having a dinner that cooks on one pan feels like a gift. Everything roasts together, the flavor is amazing, and cleanup is almost nothing. It’s the kind of meal that makes busy nights feel manageable again.
Now I make this Healthy Chicken and Vegetables recipe when I want something wholesome, easy, and guaranteed to be eaten without complaints. It’s been such a time saver in my kitchen and one of those dinners I return to again and again.
Healthy Chicken And Vegetables Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Sweet Potato | In a pinch most stores sell them pre-chopped. |
| Chicken Breast | Cut into small, even pieces for quick, even cooking. Thighs also work. |
| Bell Peppers | Use mixed colors for sweetness and more flavor. Mini peppers taste great and chop fast. |
| Broccoli | Chop into small florets so everything roasts at the same speed. |
| Green Beans | Trim the ends and cut in half so they roast evenly. |
| Seasonings | Mixing the oil and spices together makes the coating flavorful and even. |
| Cheese | Cheddar, Colby Jack, or Pepperjack all melt great. Or skip it to keep things lighter. |
How To Make Healthy Chicken And Vegetables
- Prep sweet potato: Microwave, peel, and dice small.
- Chop chicken & veggies: Cut everything into bite-sized pieces.
- Season: Mix oil with seasonings, toss with chicken and veggies on a lined sheet pan.
- Bake: Roast at 425°F, flipping halfway, until chicken is cooked and veggies are tender.
- Serve: Top with cheese, cilantro, and lime if you want, and enjoy over rice or quinoa.
Featured Comment
“So quick and easy and SO delicious. I feel like I could eat this every day and still crave it! This is now a family favorite!”
– Molly
Storage
Leftovers And Meal Prep
- In the fridge: Keep leftovers in a sealed container for up to 4 days.
- In the freezer: Freeze the chicken and veggies for up to 3 months. Use a sealed bag or container to avoid freezer burn.
Meal Prepping:
- For individual portions: Split the healthy chicken and vegetables into containers. Add rice or quinoa for a full meal.
- Reheating: To heat, microwave for 2-3 minutes or until hot. If frozen, thaw overnight in the fridge, then reheat.
More Veggie Packed Meals:
One Pan Healthy Chicken and Veggies
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 small sweet potato about 1 cup
- 1 pound boneless, skinless chicken breast
- 1-3/4 cup assorted bell peppers I use 8 to 10 miniature bell peppers
- 1-1/2 cups green beans
- 2 heads broccoli about 3 and a half cups
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3/4 cup freshly shredded Cheddar cheese optional, or Colby jack, Mexican blend, or pepperjack
- Fresh cilantro optional, for serving
- Limes cut into wedges, optional, for serving
- Cooked rice or quinoa, for serving or meal prep
Instructions
- Preheat oven to 425°F and line a very large sheet pan with parchment paper and set aside.
- Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins, then chop into very small pieces (important they are small and microwaved first for these to cook in time with everything else!)
- Chop the chicken into 1/2-inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
- Place all the veggies and chicken on the sheet pan (see note 1). In a small bowl, combine the olive oil and all the seasonings listed and mix.
- Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.
- Bake for 10 minutes, flip, and bake another 10–20 minutes (depending on the size you’ve cut your veggies and chicken and the heat of your oven. The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes.)
- Remove from oven and top with cheese if desired. Return to oven for 1–2 minutes or until cheese is melted.
- Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, thank you for the great recipes! Do you always use fresh chicken for recipes like this? Or do you thaw frozen chicken?
I always use fresh 🙂
Hi! Super excited to have this for dinner tonight. I just have one question, I only have chicken breast tenderloin will that still work for this recipe?
Thanks In advance!! 🙂