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A colorful sheet pan chicken and vegetables dish, cooked and ready to serve.

Quick way to grow easy Sheet Pan Chicken and Vegetables

This easy sheet pan recipe combines chicken and your favorite vegetables for a quick and satisfying meal with minimal clean-up. Perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast cut into 1-inch pieces
  • 4 cups broccoli florets
  • 2 large bell peppers any color, chopped
  • 1 large red onion cut into wedges
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp dried oregano
  • 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 clean-up.
  2. In a large bowl, combine the chopped chicken, broccoli florets, bell peppers, and red onion.
  3. Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, paprika, dried oregano, salt, and black pepper.
  4. Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
  5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for even cooking.
Cooking
  1. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking for even browning.
Serving
  1. Once cooked, remove the sheet pan from the oven and serve immediately. This dish pairs well with rice, quinoa, or a fresh side salad.

Notes

Feel free to customize this recipe with your favorite vegetables, such as zucchini, asparagus, or cherry tomatoes. Adjust seasoning to your taste, and for an extra kick, add a pinch of red pepper flakes.