One-Pan Chicken And Veggies dinner with tons of veggies, an easy seasoning mix, and cheese! Hearty, easy to make, and so delicious!
One Pan Chicken And Veggies
I have a degree in health and wellness, and while I wouldn’t consider myself an expert, one thing I’ve learned from both schooling and life experience is the importance of being prepared.
With the new year around the corner and a never-ending list of goals, I’ve found that meal prepping is one of the best ways to set myself up for success. And my favorite meal prep? This one-pan chicken and veggies.
It’s not only delicious but also filling and packed with flavor. If you’re looking for the perfect meal prep, look no further!
Ingredients
- Sweet Potato: In a pinch most stores sell them pre-chopped.
- Chicken Breast: Cut the chicken into small, even pieces for faster cooking.
- Sweet Bell Peppers: Use a mix of bell peppers for more color.
- Green Beans: Trim the ends off the green beans.
- Broccoli: Cut the broccoli into small florets so they roast evenly.
- Seasonings: Mix the seasonings with olive oil before tossing it with the dish.
- Shredded Cheese: Use your favorite cheese blend for extra flavor.
How To Make One Pan Chicken And Veggies
- 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.
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 chicken and veggies 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
One Pan Healthy Chicken and Veggies is a hearty, healthy, and oh-so-easy dinner. Loaded with seasoned chicken, colorful veggies, and a sprinkle of cheese, it’s a one-pan wonder!
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
Chicken & Veggies
- 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
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 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
Note 1: If you want really well roasted/more tender veggies, bake them by themselves for 10 minutes before adding the chicken. I 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.
Meal Prep: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 containers. Divide this 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.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 31.6g | Protein: 40.4g | Fat: 28.6g | Cholesterol: 104.4mg | Sodium: 928.7mg | Fiber: 10.3g | Sugar: 9.1g
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!! 🙂