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Easy One Pan Chicken and Vegetables – Healthy Weeknight Meal
Alex

One Pan Chicken and Vegetables

One pan chicken and vegetables in 30 minutes: juicy chicken and crispy roasted veggies on one sheet tray for an easy, high-protein weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner Recipes
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper chopped
  • 1 zucchini sliced
  • 2 tbsp olive oil
  • 1 tsp dried oregano or Italian seasoning
  • Salt and black pepper to taste
  • Optional: cooked quinoa or brown rice for serving

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the chicken and chopped vegetables on a large baking sheet. Cut everything a similar size so it cooks evenly.
  3. Drizzle with olive oil, then sprinkle on the oregano, salt, and pepper. Toss with your hands until everything is coated.
  4. Spread it all in a single layer. Don't overcrowd the pan, this is the step everyone rushes and regrets.
  5. Roast for 20 to 25 minutes, until the chicken is cooked through and the veggies have tender, slightly crispy edges.
  6. Serve right away on its own, or over quinoa, brown rice, or a light salad.

Notes

  1. Chicken thighs: Boneless thighs stay juicier and forgive a few extra minutes. Cooking time is the same.
  2. Doneness: Chicken is safe at 165°F (74°C). Check the largest piece.
  3. Swap the vegetables: Sweet potatoes and carrots need a 10-minute head start in the oven. Asparagus, green beans and cherry tomatoes can go in with the chicken.
  4. Crowded pan: If everything doesn't fit in one layer, use two sheet pans. Crowding makes the vegetables steam instead of browning.
  5. Storage: Keeps 3 to 4 days refrigerated. Portion it with grains for ready-made lunches.