Baked chicken and vegetables roast in the oven on one sheet pan! Healthy, full of flavor, and the leftovers are perfect for lunch the next day. Try this healthy dinner recipe that’s full of vegetables and boneless, skinless chicken breasts, and it can be easily adapted to what you already have in your kitchen.
BAKED CHICKEN AND VEGETABLES
I know most people are probably looking for healthier dinner recipes because it is January after all. Even though this is one of those “stick to your resolution healthy recipes” it’s actually one of my favorite dinners to make.
It’s so good, my kids even love it, and you can change it up each time. Add different seasonings and even switch out veggies depending on what you have in the fridge.
Speaking of the New Year. I am already not doing good (at all!) with my New Year’s Resolution which is to only eat out once per week….. we ate out twice on January 1st, haha. Life gets busy, kids get crazy, and sometimes stopping and picking up dinner saves my sanity. Nothing wrong with that.
Just because I have a food blog does not mean I am perfect at making a homemade dinner every single night. Take out pizza, frozen mini corn dogs, Carls Jr. Chicken Stars, Kneader’s soup, and spiral macaroni & cheese are some of my specialties 🙂
The recipe today is our very favorite version of baked chicken and vegetables. But keep in mind that as long as you keep the meat to veggie ratio the same then you can really use whatever you want!
It’s 6 cups of small-bite sized chopped vegetables to 2 large chicken breasts that have been cut into bite-sized pieces.
Place all the chopped meat and veggies on the sheet pan. Drizzle olive oil over everything and then add the seasonings. Mix it all up and bake it in the oven. Easy right?!
Tips for making the best baked chicken and vegetables
- Make sure that all the veggies are the same size. You want to aim for bite-sized pieces. Adult bite sized, not kids 🙂
- I prefer to always use extra light tasting virgin olive oil. It does not have any strong olive oil flavor.
- If you don’t like Brussel sprouts then use grape tomatoes instead, sweet potatoes, cauliflower, or red potatoes. Lots of options. I’ve even used an additional bell pepper because my family loves bell peppers and I usually always have them on hand.
- The oven temperature may seem really high but trust me that’s what you want. The higher temperature gives the meat and veggies nice almost charred-like edges while the middle is soft and tender.
- Be sure you stir the mix halfway through and then spread it back out again. Then let it cook for the remainder of the time.
Try these other baked chicken and vegetable recipes.
- Oven Baked Honey Garlic Chicken and Potatoes
- Baked Garlic Parmesan Chicken
- Sheet Pan Garlic Ranch Pork and Potatoes
Baked chicken and vegetables roast in the oven on one sheet pan! Healthy, full of flavor, and the leftovers are perfect for lunch the next day. Try this healthy dinner recipe that's full of vegetables and chicken breasts, and can be easily adapted to what you already have in your kitchen.
- 2 large boneless, skinless chicken breasts (about 1 lb - 1 1/2 lbs)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup halved, trimmed Brussel sprouts
- 1 cup chopped broccoli
- 1 cup sliced zucchini
- 1 cup halved baby carrots
- 2 1/2 tablespoons olive oil
- 1 teaspoon salt (or less to preference)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground oregano
Heat oven to 475 degrees. Prepare a sheet pan (cookie sheet 12" x 18") by spraying very lightly with cooking spray or lining with parchment paper.
Chop the chicken breasts and bell peppers into small bite-sized pieces.
Add the chicken chunks, bell peppers, Brussel sprouts, broccoli, zucchini, and baby carrots (be sure you measure the 1 cup after you have sliced and halved them veggies) onto the prepared sheet pan.
Combine the seasoning mix together in a small bowl and mix together. Drizzle the olive oil over all the chicken and veggies and evenly sprinkle the seasoning over it. Stir everything together and spread it out on the sheet pan.
Cook for 25 minutes. Stir it up halfway through the cook time. Serve immediatly and garnish with parmesan cheese or chopped parsley if wanted.
Store leftover covered in the fridge. I prefer to eat the leftovers cold but you can also heat them up.
Make sure that you are chopping and slicing the veggies and then measuring the one cup.
If the baby carrots are really big then you may need to cut each one into 3 pieces. More than likely, you'll be fine with just halving each baby carrot.
To trim the Brussel sprouts, cut the ugly knob end off and then peel off the outer layer of the Brussel sprout.
If your chicken breasts are smaller then you will probably want to use 3 of them. 2-3 chicken breasts is what you should use for this.
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