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A colorful sheet pan chicken and vegetables dish, fresh from the oven, ready to serve

Quick way to grow easy Sheet Pan Chicken and Vegetables

This sheet pan chicken and vegetables recipe is a perfect weeknight meal. It is incredibly easy to make, healthy, and cleanup is a breeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • 4 cups broccoli florets
  • 2 bell peppers any color, chopped
  • 1 red onion chopped
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large baking sheet
  • parchment paper
  • large mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken pieces, broccoli florets, chopped bell peppers, and red onion.
  3. Drizzle the mixture with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper; toss until everything is evenly coated.
Cooking
  1. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
  2. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp, flipping halfway through.
Serving
  1. Serve the sheet pan chicken and vegetables immediately as a complete meal.

Notes

Feel free to use your favorite vegetables like zucchini, carrots, or cherry tomatoes. For a spicier kick, add a pinch of red pepper flakes to the seasoning mix. This dish is great for meal prepping; simply store leftovers in an airtight container for up to 3 days.