Sheet Pan Chicken and Veggies

This Sheet Pan Chicken and Veggies will quickly become your favorite weeknight dinner. Simple and easy to prep and bake in the oven. Resulting in tender and juicy chicken cooked in one sheet pan with assorted colorful veggies. Healthy, quick and easy to make!

Sheet Pan Chicken and Veggies

When it comes to keeping it simple and making a quick and healthy weeknight meal; sheet pan meals are my go-to’s. This Sheet Pan Chicken and Veggies is so quick and easy to prep. It comes together in no time with no pots or dishes to clean afterwards. Resulting in tender and juicy chicken cooked along with assorted colorful veggies. This will become your go to weeknight dinner.

Ingredients needed to make Sheet Pan Chicken and Veggies:

• Chicken Breasts– Skinless and boneless. You can also use chicken thighs.
• Vegetables– Zucchini, yellow squash, carrots, red bell pepper, and red onion.
• Avocado oil– For cooking.
• Spices and Herbs– Italian seasoning, garlic powder, onion powder, smoked paprika, pink sea salt, black pepper.

Equipment needed to make Sheet Pan Chicken and Veggies:

• Large Baking Sheet Pan– Use a sheet pan that is at least 13×18 inches.
• Parchment Paper- For lining baking sheet pan.

How to make Sheet Pan Chicken and Veggies:

• Step 1– Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan (at least 13×18 inches) with parchment paper. 
• Step 2– Pat chicken breasts dry and cut into small bite sized pieces. Place on one side of prepped baking sheet pan. 
• Step 3– Continue with prepping the veggies; peel and slice carrots into half moons. Slice zucchini and yellow squash into half moons as well. Rough chop red bell pepper and red onion. Place prepped veggies on prepped baking sheet pan next to chicken. 
• Step 4– In a small bowl, combine and mix together spices and herbs; Italian seasoning, garlic powder, onion powder, smoked paprika, pink sea salt and black pepper. 

• Step 5– Drizzle chicken and veggies with avocado oil. Toss making sure everything is well coated. Sprinkle mixed seasonings over chicken and veggies and toss once again making sure is well mixed together. 
• Step 6– Place chicken and veggies in preheated oven and bake for 15 minutes. Remove chicken and veggies from the oven and give them a stir. Place back in the oven and continue to bake for another 10 minutes. 
• Step 7– Remove chicken and veggies from the oven. Serve over rice, quinoa, or any other preferred way. Enjoy!

Tips and Substitutions:

1. Line baking sheet pan with parchment paper- This will prevent chicken and veggies from sticking to pan and will make clean up easier after.
2. Don’t skip stirring chicken and veggies half way through baking– This will ensure everything is baked evenly restyling in tender and juicy chicken and veggies.
3. Use rainbow carrots– It makes the dish more colorful and prettier.
4. Switch up your veggies– Use other veggies such as broccoli, cauliflower, green beans, eggplant, sweet potatoes, etc.
5. Substitute for avocado oil– Use any other oil with a high smoking point such as olive oil or refined coconut oil.

Variations:

1. Use other veggies– broccoli, cauliflower, green beans, eggplant, sweet potatoes, etc.
2. Use other protein– Shrimp, scallops, or even steak tips would also be great.
3. Give it a Mediterranean twist– Switch up the Italian seasoning for oregano. Add some chickpeas and top with some olives.
4. Use fresh herbs– Add some fresh parsley, thyme, rosemary, etc.
5. Make it ranch chicken and veggies– Add some ranch seasoning.

How to serve Sheet Pan Chicken and Veggies:

1. Serve over rice or quinoa– This is my go-to way to serve this sheet pan chicken and veggies.
2. Serve it over some cauliflower rice– Keep it low-carb and add even more veggies to your meal.
3. With some pasta– Any preferred pasta with some tomato sauce or pesto.
4. Make a salad– Keep it light and serve it over a bed or arugula or spring mix.

What to serve Sheet Pan Chicken and Veggies with:

• Rice
• Quinoa
• Cauliflower Rice
• Lentils
• Oven Roasted Yukon Gold Potatoes
• Air Fryer Brussels Sprouts
• Air Fryer Sweet Potato Home Fries

Sheet Pan Chicken and Veggies FAQ’s:

Can you bake raw chicken and vegetables in the same pan?

Yes. It is perfectly safe to cook raw chicken and vegetables in the same pan. As they bake in the oven they become perfectly safe to eat.

What size baking sheet is best for sheet pan meals?

I like using a sheet pan that is at least 13×18 inches. You want to be able to fit all the food without overcrowding it. If you have smaller sheet pans, divide the chicken and veggies between two.

How do you make chicken not taste dry?

The best way to make sure chicken doesn’t taste dry is by simply not overcooking it. Cooking chicken for too long will dry it out. You want to cook chicken at a temperate where’s it’s cooked through but still juicy. You also want to make sure that you stir your chicken so that it cooks evenly.

Meal Prepping it:

This sheet pan chicken and veggies recipe is great for meal prep. It requires minimum prepping and equipment. I like making a batch or two of these for the week. My go-to is to serve them over some rice in individual Tupperware dishes. This way I have ready-to-go lunches and dinners for the week ahead.

Storing and Reheating:

Place any leftover chicken and veggies in an airtight container. Keep them refrigerated for up to 3-4 days. Reheat by placing back in the oven or in microwave.

Freezing Sheet Pan Chicken and Veggies:

I personally prefer to freeze these sheet pan chicken and veggies before baking them. Prep your chicken and veggies and place them in a gallon sized freezer bag. Drizzle in oil and sprinkle seasonings. Give it a good mix and tightly seal. Freeze and keep frozen for up to 3-4 months. When ready to cook, thaw-out in the fridge overnight. Place on prepped baking sheet pan and bake in the oven.

Did you like this Sheet Pan Chicken and Veggies recipe? You may also like these other chicken recipes:

Print

Sheet Pan Chicken and Veggies

This Sheet Pan Chicken and Veggies will quickly become your favorite weeknight dinner. Simple and easy to prep and bake in the oven. Resulting in tender and juicy chicken cooked in one sheet pan with assorted colorful veggies. Healthy, quick and easy to make!

Course Main Course

Cuisine American

Keyword Sheet Pan Chicken and Veggies

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 326 kcal

Author Angelica Arias

Ingredients

• 1.5-2 lbs chicken breasts (boneless and skinless)
• 1 zucchini
• 1 yellow squash
• 4 carrots
• 1 red bell pepper
• 1 red onion
• 2 tbsp avocado oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tsp pink sea salt
• 1 tsp black pepper

Instructions

1. Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan (at least 13×18 inches) with parchment paper.

2. Pat chicken breasts dry and cut into small bite sized pieces. Place on one side of prepped baking sheet pan.

3. Continue with prepping the veggies; peel and slice carrots into half moons. Slice zucchini and yellow squash into half moons as well. Rough chop red bell pepper and red onion. Place prepped veggies on prepped baking sheet pan next to chicken.

4. In a small bowl, combine and mix together spices and herbs; Italian seasoning, garlic powder, onion powder, smoked paprika, pink sea salt and black pepper.

5. Drizzle chicken and veggies with avocado oil. Toss making sure everything is well coated. Sprinkle mixed seasonings over chicken and veggies and toss once again making sure is well mixed together.

6. Place chicken and veggies in preheated oven and bake for 15 minutes. Remove chicken and veggies from the oven and give them a stir. Place back in the oven and continue to bake for another 10 minutes.

7. Remove chicken and veggies from the oven. Serve over rice, quinoa, or any other preferred way. Enjoy!

Nutrition Facts

Sheet Pan Chicken and Veggies

Amount per Serving

Calories

326

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

109

mg

36

%

Sodium

 

1411

mg

61

%

Potassium

 

1232

mg

35

%

Carbohydrates

 

16

g

5

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

39

g

78

%

Vitamin A

 

11640

IU

233

%

Vitamin C

 

63

mg

76

%

Calcium

 

79

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.