Sheet Pan Chicken and Vegetables Meal Prep
Prep time
Cook time
Total time
Whether you want to make portion-controlled meals for your workday, or simply a quick and easy fix for dinner, this One Pan Chicken and Veggies can solve all your problems! You can easily sawp out the veggies and add your own flavors to make this dish different every week.
Recipe type: Dinner
Cuisine: American
Serves: 5 servings
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 4 (4 ounces) boneless skinless chicken breasts
  • 1 (10 ounces) bag broccoli florets
  • 1 (10 ounces) bag Brussel sprouts, cut in half
  • 4 medium sweet potatoes, diced
  • 3 tablespoons olive oil, divided
  1. Preheat oven to 375 degrees.
  2. Pat the chicken breasts dry.
  3. Mix together the salt, pepper, onion powder, and garlic powder. Sprinkle over the chicken breasts.
  4. Place chicken breasts on a sheet pan sprayed with cooking spray.
  5. In a medium-size bowl mix together broccoli, 1 tablespoon olive oil, and a little salt. Place on the sheet pan next to the chicken. Wipeout bowl.
  6. In the same bowl mix together Brussel sprouts with 1 tablespoon olive oil and a little salt. Place on the sheet pan. Wipe the bowl out again.
  7. Add the sweet potatoes, the last tablespoon of olive oil, and salt to bowl. Of course, you can add any other seasoning you want.
  8. Place on the sheet pan with chicken and other vegetables.
  9. Bake for 45 - 50 minutes or until vegetables are roasted and chicken is cooked through. Chicken should have an internal temperature of 165 degrees before it is safe to consume.
Recipe by Organize Yourself Skinny at