This Sheet Pan Chicken and Veggie meal is packed with flavorful veggies and juicy chicken. It's super easy to make and a nice, healthy addition to your dinner rotation. Eat it on its own or pair it with rice.
I love making this recipe when I crave roasted vegetables bursting with flavor. The avocado oil and seasoning blend coats every bite, creating a flavor you only get from oven-roasting.
If you need more easy weeknight dinners, try my Sheet Pan Pizza and Chicken Fajita Rice Bowls.
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Ingredients & Substitutions
- Seasoning - I love this seasoning. It combines Italian seasoning, paprika, garlic powder, red chili flakes, salt and pepper. It's a flavorful blend that makes the food smell amazing as it cooks! If you have another blend you love, use that instead. You will need about two tablespoons of seasoning, not including the salt.
- Broccoli Florets - I used one large fresh broccoli crown for this recipe. I haven't tested frozen broccoli, but I wouldn't recommend it due to all the water it would produce while cooking.
- Zucchini -Choose medium-sized zucchini for the best texture. If you don't like zucchini, double up on the yellow squash.
- Yellow Squash- Yellow squash pairs nicely with the zucchini and bell peppers. If you’re out, you can double the zucchini instead.
- Bell Pepper - Use any color you like. Red, yellow, or orange bell peppers are a little sweet. Green peppers will give you more of a sharper taste.
- Onion- You can use any kind of onion, red, yellow, or white.
- Olive Oil - If you don't have olive oil, you can use avocado oil or canola oil.
- Chicken Breast - You can also use 1 pound of chicken tenders or 1 pound of chicken thighs.
Full ingredient list with quantities in the recipe card below
How to Make One Pan Chicken and Veggies
Step 1 | Mix Seasoning Together
In a small bowl, combine Italian seasoning, salt, paprika, garlic powder, chili flakes (if using), and black pepper.
Step 2 | Season Veggies & Bake
Add the broccoli, zucchini, squash, bell pepper, and onion to a large sheet pan. Drizzle with two tablespoons of olive oil and sprinkle with half of the seasoning. Toss to coat evenly. Bake for 15 Minutes.
Step 3 | Add the Chicken
Cut the chicken into larger bite-sized pieces. Add the chicken to the veggies and toss with the remaining olive oil and seasoning. Bake for another 15 minutes.
Prep Ahead of Time!
Prep: All veggies and chicken can be cut and stored one day in advance. The seasoning can also be mixed ahead of time.
Store: Store the veggies and chicken separately in an airtight container in the fridge.
Tip: For even juicier chicken, mix half the seasoning and olive oil with the chicken to make a flavorful marinade.
Cook: You can follow the recipe for roasted sheet pan chicken and veggies as directed.
Sides
You can eat this alone or pair it with rice to make it into a bowl. For a low-carb option, try cauliflower rice or a fresh side salad.
Common Questions
This recipe works well with shrimp and precooked sausage. Adjust the shrimp's cooking time to 10 minutes.
The recipe, as written, is mild. To make it more spicy, add more chili flakes or a pinch of cayenne pepper to the seasoning for a spicy kick.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Sheet Pan Chicken and Veggies
Ingredients
Seasoning:
- 1 tablespoon Italian seasoning or your favorite spice blend
- 1 ½ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon red chili flakes optional
- ¼ teaspoon black pepper
Ingredients
- 2 cups broccoli florets
- 1 zucchini halved and sliced
- 1 yellow squash halved and sliced
- 1 red or orange bell pepper cut into chunks
- ½ onion chopped
- 4 tablespoons olive oil divided
- 1 pound chicken breast cut into bite-size pieces (about 2 medium chicken breasts)
Instructions
- Preheat the oven to 400F.
- In a small bowl, combine Italian seasoning, salt, paprika, garlic powder, chili flakes (if using), and black pepper.
- Add the broccoli, zucchini, squash, bell pepper, and onion to a large sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the seasoning. Toss to coat evenly.
- Bake the vegetables in the oven for 15 minutes.
- While the vegetables bake, cut the chicken into larger bite sized pieces.
- After 15 minutes, toss the vegetables with a spatula, then add the chicken to the pan. Drizzle with the remaining olive oil, sprinkle with the remaining seasoning. Toss everything together with a spatula until well coated. Spread the chicken and vegetables into an even layer.
- Bake for another 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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