Hey there! I can’t tell you how many times I’ve come home after a long day and just wanted something quick and delicious for dinner. That’s where my Chicken & Veggie Sheet Pan Dinner comes in! It’s become my go-to recipe when I need something healthy but don’t have a ton of time to cook. Trust me, there’s nothing quite like the smell of seasoned chicken and roasted veggies filling your kitchen. Plus, the best part? You just toss everything on one pan and let the oven do the work! It’s perfect for busy weeknights, and the cleanup is a breeze. So, if you’re looking for a meal that checks all the boxes—easy, tasty, and nutritious—this is it! Let’s dive into the details!
Ingredients for Chicken & Veggie Sheet Pan Dinner
Gathering the right ingredients for my Chicken & Veggie Sheet Pan Dinner is super simple and oh-so-satisfying! Here’s what you’ll need:
- 1 lb chicken breast – Make sure to cube it into bite-sized pieces for even cooking.
- 2 cups broccoli florets – Fresh or frozen works, but I love using fresh for that crisp texture!
- 1 cup bell peppers – Slice them up! I usually go for a mix of colors for a vibrant look.
- 1 cup carrots – Just slice them thinly so they cook through nicely alongside the chicken.
- 3 tablespoons olive oil – This adds a lovely richness and helps with roasting.
- 1 teaspoon garlic powder – For that dreamy, garlicky flavor!
- 1 teaspoon onion powder – It brings a subtle sweetness—yum!
- Salt and pepper – Don’t forget to season to taste for that extra pop!
That’s it! All simple, wholesome ingredients that come together beautifully. Let’s get cooking!
How to Prepare Chicken & Veggie Sheet Pan Dinner
Preparing my Chicken & Veggie Sheet Pan Dinner is as easy as it gets! I love how quick it is, and the best part? You get to enjoy a delicious meal without any fuss. Let’s break it down!
First, preheat your oven to 400°F (200°C). This is crucial because a hot oven makes everything crispy and flavorful! While it’s heating up, grab a large bowl and combine your cubed chicken, broccoli florets, sliced bell peppers, and carrots. Drizzle those beautiful veggies and chicken with olive oil, and sprinkle on the garlic powder, onion powder, salt, and pepper. This is where the magic happens, so make sure to toss everything well until it’s all evenly coated. You want each piece to be bursting with flavor!
Next, spread the chicken and veggie mixture out on a sheet pan in a single layer. This will help them roast evenly. Pop that pan in the oven and set your timer for 25-30 minutes. You’ll know it’s done when the chicken is cooked through and the veggies are tender and slightly caramelized. I can almost smell it already! Once it’s out, let it sit for a moment before serving warm. It’s such a delightful meal to put on the table!
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine cubed chicken, broccoli florets, sliced bell peppers, and sliced carrots.
- Drizzle with olive oil, then add garlic powder, onion powder, salt, and pepper. Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan, ensuring everything is in a single layer.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and veggies are tender.
- Remove from the oven and let it sit for a few minutes before serving warm.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just about 45 minutes, perfect for those busy weeknights when you don’t want to spend hours in the kitchen.
- Healthy and Wholesome: Packed with lean protein and fresh veggies, it’s a nutritious choice that keeps you feeling good without sacrificing flavor.
- One-Pan Wonder: Everything cooks on a single sheet pan, making cleanup a breeze—because who wants to wash a mountain of dishes?
- Customizable: Feel free to swap in your favorite vegetables or add spices to suit your taste. It’s all about what you love!
- Deliciously Flavorful: The combination of garlic, onion, and roasted veggies creates a mouthwatering medley that’s sure to please everyone at the table.
Honestly, once you try this recipe, you’ll wonder how you ever lived without it! Enjoy every bite!
Tips for Success
To make your Chicken & Veggie Sheet Pan Dinner even better, here are my top tips! First, don’t overcrowd the sheet pan; give everything some breathing room so it roasts instead of steams. If you have a lot of veggies, consider using two pans. Also, try to cut your chicken and veggies into similar sizes—this ensures even cooking and that everything is ready at the same time!
For extra flavor, let the chicken marinate in olive oil and spices for about 30 minutes before cooking. And if you love crispy edges, turn on the broiler for the last few minutes of baking—just keep an eye on it to prevent burning! Lastly, don’t hesitate to experiment with different veggies or spices based on what you have on hand. Happy cooking!
Nutritional Information
When it comes to nutrition, it’s important to remember that values can vary based on the specific ingredients and brands you use. So, while I can give you a general idea, keep in mind that these numbers are approximate! For my Chicken & Veggie Sheet Pan Dinner, a typical serving (which is about 1/4 of the recipe) contains:
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
- Sugar: 5g
- Fiber: 4g
- Sodium: 600mg
- Cholesterol: 75mg
These nutritional values make this dish a fantastic option for a healthy meal that’s packed with protein and fiber. Enjoy this easy, guilt-free dinner!
FAQ About Chicken & Veggie Sheet Pan Dinner
If you’re new to my Chicken & Veggie Sheet Pan Dinner, you might have some questions. Don’t worry; I’ve got you covered!
Can I use frozen vegetables?
Absolutely! Frozen veggies can work just as well, but keep in mind they might release a bit more water. Just add a couple of extra minutes to the cooking time to ensure everything is cooked through.
What other veggies can I add?
The beauty of this recipe is its versatility! You can throw in zucchini, cherry tomatoes, or even asparagus. Just make sure to cut them into similar sizes for even cooking.
Can I make this ahead of time?
Yes, you can prep everything in advance! Just marinate the chicken and veggies in the morning, then pop them on the sheet pan when you’re ready to cook. It’s a great time-saver!
Is this recipe gluten-free?
Yes, it is! All the ingredients are gluten-free, making it a perfect option for those with dietary restrictions.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat in the oven or microwave when you’re ready to enjoy it again!
Serving Suggestions
When it comes to serving my Chicken & Veggie Sheet Pan Dinner, I love keeping it simple yet satisfying! This dish is already a complete meal, but if you want to elevate it further, here are some great ideas. A light side salad with mixed greens, cherry tomatoes, and a zesty vinaigrette pairs wonderfully and adds a refreshing crunch. If you’re in the mood for something heartier, consider serving it over a bed of fluffy quinoa or brown rice. The grains soak up the delicious juices from the chicken and veggies—yum!
For a cozy touch, some garlic bread or crusty rolls can be perfect for mopping up those tasty bits on your plate. And if you want to impress, a sprinkle of fresh herbs like parsley or basil right before serving adds a pop of color and flavor. Enjoy your meal!
Storage & Reheating Instructions
Storing leftovers from my Chicken & Veggie Sheet Pan Dinner is super easy! Just make sure to let everything cool completely before transferring it to an airtight container. You can keep it in the fridge for up to three days. If you want to keep it fresh for a longer time, consider freezing the meal! Just portion it out into freezer-safe containers or bags and it’ll last for about two months. Just remember to label them with the date so you know when you made it!
When you’re ready to enjoy those leftovers, you can reheat them in a few ways. For the best results, pop them back into a 350°F (175°C) oven for about 15-20 minutes until heated through. If you’re in a rush, the microwave works too! Just heat in 1-minute intervals, stirring in between, until warm. Enjoy your delicious meal all over again!
Print
Chicken & Veggie Sheet Pan Dinner: 5 Stars for Easy Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and healthy chicken and veggie sheet pan dinner for busy weeknights.
Ingredients
- 1 lb chicken breast, cubed
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, broccoli, bell peppers, and carrots.
- Drizzle with olive oil, garlic powder, onion powder, salt, and pepper.
- Toss to coat evenly.
- Spread the mixture on a sheet pan in a single layer.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve warm.
Notes
- Adjust vegetables based on your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken & Veggie Sheet Pan Dinner