A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious!
This sheet pan dinner is easy to make and good for you! It’s the perfect thing to make if you are looking for meal prep options.
In all the things I’ve learned (my experience + my undergrad degree), the number 1 tip I’d give for eating healthier? Being prepared. And by being prepared, I mean making healthier snacks ahead of time, meal prepping for the week, getting rid of the junk food in your house, and preparing high protein meals that are packed with veggies.
This meal is a great way to start with meal prepping. It’s healthy, but absolutely NOT lacking in flavor. It’s got a hint of spice (I’d still say it’s pretty mild) and that spice is evened out with the cheese. The cheese in this dish is optional, but if you aren’t trying to save calories, I’d definitely recommend adding it! Enjoy!
One Pan Healthy Chicken and Veggies
Equipment
- large sheet pan,
- Parchment paper
Ingredients
Chicken & Veggies
- 1 small sweet potato about 1 cup
- 1 pound boneless, skinless chicken breast
- 1-3/4 cup assorted sweet 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
Seasoning
- 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
Optional Additions
- 3/4 cup finely shredded cheese optional, Colby jack, Mexican blend, Cheddar, or pepperjack
- Fresh cilantro optional, for serving
- Lime 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.
Video
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!! 🙂