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sheet pan chicken and veggies.

Sheet Pan Chicken and Veggies Recipe (Easy One-Pan Dinner)

“Try this easy sheet pan chicken and veggies recipe—a one-pan, 30-minute dinner that’s healthy, customizable, and perfect for meal prep!”

Introduction:

Need a healthy, flavorful dinner that’s quick to prep and even quicker to clean up? This Sheet Pan Chicken and Veggies recipe is the ultimate one-pan wonder! Juicy, seasoned chicken with perfectly roasted vegetables—ready in just 30 minutes. It’s ideal for busy weeknights, meal prep, or family dinners.

🍽️ Why You’ll Love This Recipe

  • ✅ One pan = minimal cleanup
  • ✅ Ready in 30 minutes
  • ✅ Packed with lean protein & fiber
  • ✅ Easy to customize with your favorite veggies
  • ✅ Great for meal prep and leftovers

🛒 Ingredients

For 4 servings:

  • 4 boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp dried thyme or oregano
  • Salt & black pepper, to taste
  • 2 carrots, sliced
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup broccoli florets

📝 Optional: A squeeze of lemon, a sprinkle of parmesan, or fresh parsley for serving.

🔥 How to Make Sheet Pan Chicken and Veggies

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Prep the Chicken

In a bowl, toss the chicken breasts with 1 tbsp olive oil, garlic powder, paprika, thyme, salt, and pepper until well coated.

Step 3: Prep the Veggies

In a separate bowl, toss the chopped vegetables with the remaining 1 tbsp olive oil, salt, pepper, and any extra seasoning you like (such as Italian herbs or chili flakes).

Step 4: Arrange on Sheet Pan

Spread the veggies evenly around the pan. Nestle the chicken pieces among the vegetables.

✅ For crispier veggies, spread everything in a single layer without overcrowding.

Step 5: Roast

Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

For a golden finish, broil on high for the last 2–3 minutes.

Step 6: Serve & Garnish

Let the chicken rest for 5 minutes, then slice and serve with roasted veggies. Garnish with lemon juice, parmesan, or chopped herbs if desired.

🧊 Storage & Meal Prep Tips

  • Refrigerate in airtight containers for up to 4 days
  • Reheat in the oven or microwave until warmed through
  • Freeze cooked chicken separately and thaw overnight before reheating

🔁 Customization Ideas

  • Swap chicken for turkey, salmon, or tofu
  • Use seasonal veggies like butternut squash, Brussels sprouts, or asparagus
  • Add baby potatoes or sweet potatoes for a heartier meal
  • Toss with pesto or drizzle with balsamic glaze before serving

✅ Final Thoughts

This sheet pan chicken and vegetable recipe is proof that a delicious dinner doesn’t have to be complicated. It’s packed with flavor, easy to prepare, and perfect for any night of the week. Just chop, season, bake, and enjoy!

Have a favorite veggie combo or seasoning twist? Share it in the comments!



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