A one pan Healthy Chicken and Vegetables dinner packed with juicy chicken, soft veggies, and cheesy flavor for a simple meal everyone loves.
author’s note
My Secret To A Healthy And Quick Weeknight Meal!
One of the most popular recipes I’ve ever shared is my One Pan Roasted Sausage and Veggies. Every time I post it, I get messages from people saying how often they make it and how much time it saves them. That recipe reminded me how powerful a simple sheet pan dinner can be, so I knew I wanted to try the same method with chicken and a big mix of veggies.
This version quickly became a staple for me. With three kids in school, the after school rush gets wild, and having a dinner that cooks on one pan feels like a gift. Everything roasts together, the flavor is amazing, and cleanup is almost nothing. It’s the kind of meal that makes busy nights feel manageable again.
Now I make this Healthy Chicken and Vegetables recipe when I want something wholesome, easy, and guaranteed to be eaten without complaints. It’s been such a time saver in my kitchen and one of those dinners I return to again and again.
Healthy Chicken And Vegetables Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Sweet Potato | In a pinch most stores sell them pre-chopped. |
| Chicken Breast | Cut into small, even pieces for quick, even cooking. Thighs also work. |
| Bell Peppers | Use mixed colors for sweetness and more flavor. Mini peppers taste great and chop fast. |
| Broccoli | Chop into small florets so everything roasts at the same speed. |
| Green Beans | Trim the ends and cut in half so they roast evenly. |
| Seasonings | Mixing the oil and spices together makes the coating flavorful and even. |
| Cheese | Cheddar, Colby Jack, or Pepperjack all melt great. Or skip it to keep things lighter. |
How To Make Healthy Chicken And Vegetables
- Prep sweet potato: Microwave, peel, and dice small.
- Chop chicken & veggies: Cut everything into bite-sized pieces.
- Season: Mix oil with seasonings, toss with chicken and veggies on a lined sheet pan.
- Bake: Roast at 425°F, flipping halfway, until chicken is cooked and veggies are tender.
- Serve: Top with cheese, cilantro, and lime if you want, and enjoy over rice or quinoa.
Featured Comment
“So quick and easy and SO delicious. I feel like I could eat this every day and still crave it! This is now a family favorite!”
– Molly
Storage
Leftovers And Meal Prep
- In the fridge: Keep leftovers in a sealed container for up to 4 days.
- In the freezer: Freeze the chicken and veggies for up to 3 months. Use a sealed bag or container to avoid freezer burn.
Meal Prepping:
- For individual portions: Split the healthy chicken and vegetables into containers. Add rice or quinoa for a full meal.
- Reheating: To heat, microwave for 2-3 minutes or until hot. If frozen, thaw overnight in the fridge, then reheat.
More Veggie Packed Meals:
One Pan Healthy Chicken and Veggies
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 small sweet potato about 1 cup
- 1 pound boneless, skinless chicken breast
- 1-3/4 cup assorted bell peppers I use 8 to 10 miniature bell peppers
- 1-1/2 cups green beans
- 2 heads broccoli about 3 and a half cups
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3/4 cup freshly shredded Cheddar cheese optional, or Colby jack, Mexican blend, or pepperjack
- Fresh cilantro optional, for serving
- Limes cut into wedges, optional, for serving
- Cooked rice or quinoa, for serving or meal prep
Instructions
- Preheat oven to 425°F and line a very large sheet pan with parchment paper and set aside.
- Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins, then chop into very small pieces (important they are small and microwaved first for these to cook in time with everything else!)
- Chop the chicken into 1/2-inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
- Place all the veggies and chicken on the sheet pan (see note 1). In a small bowl, combine the olive oil and all the seasonings listed and mix.
- Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.
- Bake for 10 minutes, flip, and bake another 10–20 minutes (depending on the size you’ve cut your veggies and chicken and the heat of your oven. The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes.)
- Remove from oven and top with cheese if desired. Return to oven for 1–2 minutes or until cheese is melted.
- Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks good! Do you cook the chicken first? or do you put raw chicken in the oven with the veggies?
No you don’t cook it first. It goes in with the veggies 🙂
I made this last week, and couldn’t wait to make it again tonight. It may be the tastiest meal I’ve ever cooked!
What a compliment!! I am so thrilled it was a hit! Thanks Mary 🙂
Are there adjustments I could make to decrease calorie count? I know leaving off cheese would help, anything else. Do you know the calorie count if cheese is not added?
I don’t know the calories without cheese, but leaving off the cheese will decrease the count as well as if you decreased the oil by a tablespoon!
Yum so good! Made five giant portions. Looking forward to the leftovers tomorrow!
So happy this was a hit! Thanks for the comment Sara 🙂
Made this ton it & it’s awesome! Added an extra swt potato & sliced onion…all served on brown rice..Wonderful! Thanks for sharing!!
So happy you enjoyed this!! Thanks for the comment Joan 🙂
Please email me the recipe for one pan chicken and veggies!!! Looks Devine!!!!!
Thanks Shelly! The full recipe is actually just right above this comment section 🙂
The calorie count seems high for this dish. Does it include the rice/quinoa and cheese in the calorie count?
It contains the cheese, but not the rice or quinoa!
How big is the serving size?
You’ll divide the total yield of this recipe into 4 equal portions and each of those portions is 1 serving size.
the total fat is very high – do you think that is because of the cheese?
Cheese and olive oil. Note that the portions are very large (you’re getting a lot of food per “serving”) reflected on the nutrition label.
Is it possible to roast frozen veggies? This would both save a bit of prep time as well as ensure better quality veggies for some of us, but I’ve not been able to figure if it’s feasible.
You can, but I do think it will be a bit soggy and less crisp. If you use frozen veggies, let them thaw 100% before cooking them and watch them closely because I think the cooking time will vary.
I made this tonight for my in-laws and it was a big hit with everyone (except the 6 yo)! The Sweet Potatoes were my favorite part, so I’d add more of those next time. I left off the cheese and lime then served it with brown rice. I also separated it into 2 pans and it fed 9 people with leftovers.
I’m so happy this was a hit!! Thank you so much for the comment Sheila 🙂
OMG! This is my favorite type of dinner, simple, healthy, filling, and so easy! Count me in!
Thank you Tori! 🙂
Do the nutrition facts include the quinoa?
No they do not.
This is just plain great! Couple of questions; how can I make this ro.lessen the cholesterol & sodium levels?
Than you!