Whether you’re looking to cook portion-controlled meals for the workday or just want a quick and easy fix for dinner, this One plate of chicken and vegetables Can solve all your problems!this Sheet Pan Chicken and Vegetables Will be a healthy dinner for your busy night.

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Sheet Pan Chicken and Vegetables One of the easiest meal prep dinner recipes I’ve ever made. All you need is some veggies, potatoes and chicken on a baking sheet with a little olive oil and spices. Then, cook in the oven for 45 minutes and dinner is ready.

I’ve been making all sorts of chicken sheet pan dinners.Our favorites include this Sheet Pan Chicken Fajitas, Sheet Pan Chicken and Brussels Sprouts, Greek Chicken Sheet Pan dinner, Sheet Pan Balsamic Chicken and green beans, and Sheet Pan Chicken Caprese. see more Healthy Chicken Recipes.

However, my regular one-pan chicken and veggie recipe is seasoned chicken breast, sweet potatoes, broccoli, and Brussels sprouts.

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Cause you’ll love this recipe.

  • Make it your own. You can trade in different vegetables, seasonings, and sauces for the food. I’ll provide more options below.
  • healthy. Chicken and Veggies is a delicious low-calorie, high-protein dinner that can be made ahead and easy to make gluten free and Overall 30.
  • Perfect meal prep. You can make one sheet pan chicken breast and veggies and have several meals ready with minimal cleaning time!

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Ingredients for making one-pot chicken and vegetables.

Remember, you can change the exact ingredients. Here’s how to make my favorite sheet pan dinner version.

  • Boneless skinless chicken breasts. You can also use chicken thighs, but chicken breasts are lower in fat and calories. I recommend buying good quality organic chicken for best results. Butcher Box is our favorite place to buy quality chicken.
  • seasoning. I season the chicken breasts with garlic powder, onion powder, salt and pepper. Sometimes I also add some smoked paprika.But you can also season the chicken Homemade Seasoned Taco, Homemade Ranch Seasoning, Italian seasoning or pickled Homemade Italian Dressing or Homemade Balsamic Vinegar.
  • Broccoli florets and Brussels sprouts It’s our favorite roasted vegetable. But green beans, cauliflower, tomatoes, zucchini, or any vegetable will do.
  • sweet potato Packed with iron, fiber, and calcium, it’s also low on the glycemic index, so it’s our favorite potato for sheet pan dinners.
  • Extra virgin olive oil Rich in antioxidants and healthy monosaturated fats, it’s my favorite oil to use when roasting vegetables.

How to Make One Pan Chicken and Vegetables

A step-by-step collage showing how to make chicken and vegetables on a sheet pan.
  • Start by preheating the oven to 375 degrees.
  • While the oven is heating, combine the salt, pepper, onion powder, and garlic powder in a small bowl. Sprinkle seasonings over chicken breasts.
  • Place chicken breasts on a pan sprayed with cooking spray. You can also lay down the parchment paper.
  • When the chicken is ready, grab a large bowl and mix the vegetables and sweet potatoes with the olive oil and salt.
  • Carefully place the vegetables and potatoes next to the chicken breasts on the baking sheet.
  • Once you’ve seasoned everything, place the pan in the oven for about 45-50 minutes, or until the vegetables are cooked through and the chicken has an internal temperature of 165 degrees. This cooking time seems to be the best time and temperature for my oven.
Top view of chicken breast and vegetables on pan.

cooking skills

You can also marinate the chicken, use a dry rub, or use a combination of breadcrumbs and Parmesan to make bread for the chicken. I like to grill chicken with a simple seasoning mix of salt, pepper, garlic powder, onion powder, and then add a dipping sauce on the side. For example, I like to use hot sauce, BBQ or teriyaki because it’s a great way to add different flavors.

If you don’t like sweet potatoes, you can replace them with your favorite potatoes or other vegetables to keep the carbs low.

Make sure to dice or cut the potatoes into equal-sized pieces to ensure even cooking.

For other vegetables, I recommend hearty vegetables suitable for roasting. My favorites are broccoli, Brussels sprouts, green beans and sweet potatoes. But you can also use tomatoes, carrots, onions, butternut squash, and bell peppers. Honestly, any veggies you choose will taste great roasted in the oven.

If you’re craving other starches than sweet potatoes, you can cook some quinoa or brown rice, or whole-grain pasta to go with this chicken and veggie recipe.

How to Prepare Chicken and Vegetables

Sheet pan meals can easily make you crave them for the night, but I’ve also found them to be a great way to prepare well-cooked dinners throughout the week.

Here’s how I prepare this sheet pan chicken breast and veggie dinner.

  • If I wanted to put together portion control servings, I would divide the ingredients into 4-5 meal prep containers. Typically, I would divide four chicken breasts into 5 containers, but you can also put one chicken breast per container.
  • If I wanted to make 4-5 meal prep bowls, I would use 4-5 chicken breasts, a 10oz bag of vegetables and 3-4 sweet potatoes. This is not an exact science, but please use your best judgment.
  • Another way I’ve prepared this week’s recipes is to cook everything and put the chicken and veggies in separate containers. I also make this with leftovers. That way, everyone can take what they want to eat that night and pair it with something else, without having to pick and choose. When do I do this.
  • Reheat chicken, potatoes and vegetables in the microwave for 2 minutes or in a 350 degree oven for 10 minutes.
Prepare a bowl of chicken and vegetables

How to Freeze Chicken and Vegetables

  • You can freeze chicken and vegetable meal prep bowls for up to 3 months. Place cooked chicken breasts and vegetables in an airtight container in the refrigerator.
  • To reheat dinner, it is best to thaw overnight in the refrigerator. Then heat in the microwave or place the chicken and vegetables in a skillet over medium heat until hot.

Other Healthy Sheet Pan Dinners

Close up picture of a pot of chicken and vegetables

One plate of chicken and vegetables

Whether you’re looking to cook portion-controlled meals for the workday or just want a quick and easy fix for dinner, this One plate of chicken and vegetables Can solve all your problems!this Sheet Pan Chicken and Vegetables Will be a healthy dinner for your busy night.

Print pin speed

course: dinner

delicacy: American

Key words: One Pan Chicken and Veggies, One Pan Chicken and Veggies, Sheet Pan Chicken and Veggies, Sheet Pan Chicken Breast and Veggies

Preparation time: 10 minute

Cooking time: 50 minute

total time: 1 Hour

Serving Size: 5 serving size

Calories: 233kcal

equipment

  • large mixing bowl

  • large roasting pan

raw material

  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 6 oz Boneless Skinless Chicken Breast
  • 1 10 oz A bag of broccoli florets
  • 1 10 oz A bag of Brussels sprouts, cut in half
  • 4 medium sweet potato diced
  • 3 spoon olive oil divided into

instruct

  • Start by preheating the oven to 375 degrees.

  • While the oven is heating, combine the salt, pepper, onion powder, and garlic powder in a small bowl.

  • Sprinkle seasonings over chicken breasts.

  • Place chicken breasts on a pan sprayed with cooking spray. You can also lay down the parchment paper.

  • When the chicken is ready, grab a large bowl and mix the vegetables and sweet potatoes with the olive oil and salt.

  • Carefully place the vegetables and potatoes next to the chicken breasts on the baking sheet.

  • Once you’ve seasoned everything, place the pan in the oven for about 45-50 minutes, or until the vegetables are cooked through and the chicken has an internal temperature of 165 degrees.

  • Serve immediately or store in the refrigerator.

notes

How to Prepare Chicken and Vegetables Sheet pan meals can easily make you crave them for the night, but I’ve also found them to be a great way to prepare well-cooked dinners throughout the week. Here’s how I prepare this sheet pan chicken breast and veggie dinner.
  • If I wanted to put together portion control servings, I would divide the ingredients into 4-5 meal prep containers. Typically, I would divide four chicken breasts into 5 containers, but you can also put one chicken breast per container.
  • If I wanted to make 4-5 meal prep bowls, I would use 4-5 chicken breasts, a 10oz bag of vegetables and 3-4 sweet potatoes. This is not an exact science, but please use your best judgment.
  • Another way I’ve prepared this week’s recipes is to cook everything and put the chicken and veggies in separate containers. I also make this with leftovers. That way, everyone can take what they want to eat that night and pair it with something else, without having to pick and choose. When do I do this.
  • Reheat chicken, potatoes and vegetables in the microwave for 2 minutes or in a 350 degree oven for 10 minutes.

Nutrition

Serve: 1G | Calories: 233kcal | carbohydrate: 37G | protein: 3G | fat: 9G | Saturated fat: 1G | Polyunsaturated Fats: 1G | Monounsaturated Fats: 6G | cholesterol: 1mg | sodium: 334mg | Potassium: 622mg | fiber: 6G | sugar: 8G | Vitamin A: 25654IU | Vitamin C: 5mg | calcium: 57mg | iron: 1mg

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did you try this One plate of chicken and vegetables Do you have the recipe? If so, I hope you rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a photo on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.