Home > Dinner > One Pan Healthy Chicken and Veggies One Pan Healthy Chicken and Veggies January 6, 2017 | 71 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Pan Healthy Chicken and Veggies 4.95 from 20 votes - Review this recipe A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious! SAVE TO RECIPE BOX Print Recipe One Pan Healthy Chicken and Veggies 4.95 from 20 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious! Course Dinner Cuisine American Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 Calories 524kcal Author Chelsea IngredientsChicken & Veggies1 small (~1 cup) sweet potato1 pound boneless skinless chicken breast1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)1 and 1/2 cups green beans2 heads (~3 and 1/2 cups) broccoliSeasoning5 tablespoons olive oil2 teaspoons chili powder1 teaspoon paprika1 teaspoon white sugar1/2 teaspoon EACH onion powder, garlic powder, ground cumin1/4 teaspoon cayenne pepper1 teaspoon saltOptional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)Optional: fresh cilantro, fresh limesServe with or meal prep with cooked rice or quinoa InstructionsPreheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.Prep the chicken and veggies: First, 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 and then chop into very small pieces (important they are small and that you first microwave for these to be cooked 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. In a small bowl, combine the olive oil and all of 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 for another 10-20 minutes (all 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 the oven and top with the cheese if desired. Return to the oven for 1-2 minutes or until the cheese is melted.Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.MEAL PREPPING: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 different containers. Divide this baked chicken and veggie dish equally in 4 parts. Top each container with fresh cilantro and a lime wedge. Cover and place in the fridge. Enjoy within 4 days. Video Recipe Notes*If you want really well roasted/more tender veggies, bake them by themselves for 10 minutes before adding in the chicken. We like the veggies to be crisp tender (especially when using this dish as a meal prep) so I toss them with the chicken at the start. Nutrition FactsCalories: 524kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.