If you’re looking for an easy, healthy dinner that doesn’t require a lot of time or cleanup, this sheet pan chicken and veggies recipe is exactly what you need. Everything cooks together on one pan, dinner is ready in about 45 minutes, and cleanup is minimal.
This is also one of my favorite recipes for meal prep. You can prep the ingredients ahead of time, cook everything at once, and portion it out for the week. Whether you need quick dinners during busy nights or want ready-to-go meals for workdays, this simple chicken and vegetable sheet pan recipe makes it easy to stay on track.
Quick Look at the Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 – 5 servings
- Best For: Easy dinners, meal prep, healthy weeknight meals
The Easiest One Pan Chicken and Vegetables Dinner You’ll Make All Week!
I’ve been making some version of a sheet pan chicken and veggies dinner for years. It’s one of those recipes that just fits into real life – simple ingredients, minimal prep, and easy cleanup.
Some of our other favorites are sheet pan chicken fajitas, chicken and Brussels sprouts, Greek chicken sheet pan dinners, and balsamic chicken with green beans. I also rotate in recipes like my healthy chicken and rice, healthy chicken parmesan, or other chicken meal prep ideas depending on the week.
But this version – chicken breast, sweet potatoes, broccoli, and Brussels sprouts – is the one I come back to most often. It’s balanced, filling, and easy to throw together without thinking too much about it.
What I love most about this recipe is how flexible it is. You can switch up the vegetables, use different seasonings, or add your favorite sauces. It’s also high in protein, lower in calories, and naturally gluten-free.
And when it comes to meal prep, this recipe is hard to beat. You can cook everything on one pan, portion it out, and have several meals ready to go with almost no cleanup. Another easy option is to prep the chicken and veggies ahead of time so they’re ready to cook – then during the week, all you have to do is spread everything onto a sheet pan and pop it in the oven.
I hope you love this recipe!
Ingredients
Keep in mind that you can easily adjust this recipe based on what you have on hand, but here’s my favorite combination for a classic sheet pan chicken and vegetables dinner.
- Chicken breasts. Boneless, skinless chicken breasts keep this recipe lean and high in protein. I recommend using high-quality chicken if possible – it really does make a difference in flavor. I usually grab mine from Aldi or buy in bulk at Costco or Sam’s Club.
- Seasonings. A simple mix of garlic powder, onion powder, salt, and pepper gives the chicken great flavor without overcomplicating things.
- Vegetables. Broccoli and Brussels sprouts are my go-to because they roast really well. But green beans, cauliflower, zucchini, or bell peppers all work great too.
- Sweet potatoes. These add fiber and nutrients and give the meal a slightly sweet, hearty component. You can also swap in Yukon gold or red potatoes if you prefer.
- Olive oil. Extra virgin olive oil helps everything roast evenly and adds healthy fats and flavor.
How to Make Sheet Pan Chicken and Veggies
Step 1: Start by preheating the oven to 375°F. This gives the oven time to get nice and hot while you prep the chicken and vegetables.
Step 2: Next, mix together the salt, pepper, onion powder, and garlic powder in a small bowl. Sprinkle that seasoning evenly over the chicken breasts so every piece has flavor.
Step 3: Then, add the broccoli, Brussels sprouts, and diced sweet potatoes to a large bowl. Or use three separate bowls. Drizzle with olive oil and sprinkle with a little salt, then toss everything together until the vegetables are coated. This helps them roast instead of dry out.
Step 4: Place the chicken breasts on a prepared sheet pan. You can spray the pan with cooking spray or line it with parchment paper to make cleanup easier.
Step 5: Spread the vegetables and sweet potatoes next to the chicken. Try not to overcrowd the pan too much because the vegetables roast better when they have a little space.
Step 6: Bake for 45–50 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
Step 7: Once everything is cooked, serve it right away or portion it into meal prep containers for the week.
Variations
One of the best things about this recipe is how easy it is to customize.
- You can switch up the seasoning by adding smoked paprika, taco seasoning, ranch seasoning, or Italian seasoning. You can also marinate the chicken in something like balsamic vinaigrette, greek dressing, or Italian dressing for extra flavor.
- If you prefer, you can keep the chicken simply seasoned and serve it with sauces like hot sauce, barbecue, or teriyaki on the side to change things up throughout the week.
- For vegetables, stick with hearty options that roast well. Broccoli, Brussels sprouts, green beans, carrots, onions, and butternut squash are all great choices. Just make sure everything is cut into similar sizes so it cooks evenly.
- If sweet potatoes aren’t your favorite, swap in Yukon gold or red potatoes. Or skip the potatoes altogether and serve this with quinoa, brown rice, or pasta on the side.
How to Meal Prep Chicken and Veggies
This recipe is one of my go-to meal prep chicken and vegetables dinners because it’s simple and versatile.
Meal Prep Option 1: If you want portion-controlled meals, divide everything into 4–5 containers after cooking. You can use one chicken breast per container or divide them up depending on your needs.
Meal Prep Option 2: Another option is to store the chicken and vegetables separately. This works well if you want to mix and match meals during the week or serve it differently each night.
Meal Prep Option 2: You can also prep everything ahead of time so it’s ready to cook during the week. Simply cut and season the chicken, chop the vegetables, and store everything in the refrigerator. Then when you’re ready to cook, just spread it onto a sheet pan and pop it in the oven. It’s a great way to make dinner feel effortless on busy nights.
There’s no exact science here – just adjust based on how many meals you need and your portion sizes.
To reheat, microwave for about 2 minutes or warm in a 350°F oven for about 10 minutes.
How to Freeze Chicken and Vegetables
You can freeze this meal for up to 3 months.
Place the cooked chicken and vegetables into airtight containers and store in the freezer. For best results, thaw overnight in the refrigerator before reheating.
To reheat, warm in the microwave or heat in a skillet over medium heat until hot.
Other Healthy Chicken Dinners
- Baked Ranch Chicken
- Slow Cooker Chicken Tacos
- Crockpot Shredded Chicken
- Healthy Cajun Chicken Pasta
- Greek Yogurt Chicken Salad
See all of my healthy chicken recipes.
Sheet Pan Chicken and Veggies (Easy One Pan Dinner for Meal Prep)
Video
Equipment
- 1 Large mixing bowl
- 1 Large baking sheet
- 1 Large Knife to trim chicken and chop vegetables
- 1 cutting board
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 6-ounce boneless skinless chicken breasts trimmed
- 1 10-ounce bag of broccoli florets cleaned and cut into smaller pieces if needed.
- 1 10-ounce bag of Brussel sprouts cleaned and cut into smaller pieces if needed.
- 4 medium sweet potatoes skin removed and diced
- 1/4 cups olive oil
Instructions
- Start by preheating the oven to 375 degrees.
- While the oven is heating up, mix the salt, pepper, onion powder, and garlic powder in a small bowl.
- Sprinkle the seasoning mixture over the chicken breasts.
- Place the chicken breasts on a sheet pan that has been sprayed with cooking spray. You can also lay parchment paper down.
- After you have your chicken ready, grab a large bowl and mix the veggies and sweet potatoes with olive oil and salt.
- Carefully place the vegetables and potatoes alongside the chicken breast on the sheet pan.
- Once you have everything seasoned, place this sheet pan in the oven for about 45 – 50 minutes or until the vegetables are roasted, and the chicken has an internal temperature of 165 degrees.
- Serve immediately or store in the refrigerator.
Notes
Make-ahead Options
Meal Prep Option #1. After cooking, divide the chicken and veggies into 4–5 containers for easy grab-and-go meals during the week. Store in the refrigerator for up to 4 days and reheat in the microwave for about 2 minutes or in a 350°F oven for 10 minutes. Meal Prep Option #2. Another easy option is to prep everything ahead of time so it’s ready to cook. Cut and season the chicken, chop the vegetables, and store them in the refrigerator. When you’re ready to eat, just spread everything onto a sheet pan and roast. This is perfect for busy nights when you don’t want to start from scratch. Freezer Option. You can freeze the fully cooked chicken and veggies for up to 3 months. Store in airtight containers. For best results, thaw overnight in the refrigerator before reheating.Variations
Swap the Vegetables. Use hearty vegetables that roast well like green beans, carrots, cauliflower, zucchini, bell peppers, or butternut squash. Just cut everything into similar sizes so it cooks evenly. Change the Potatoes or Skip Them. Sweet potatoes are my go-to, but Yukon gold or red potatoes work great too. You can also skip the potatoes and serve with rice, quinoa, or pasta if you prefer. Switch Up the Seasoning. Keep it simple with salt, pepper, garlic, and onion powder, or change the flavor with taco seasoning, Italian seasoning, ranch seasoning, or smoked paprika. Add Sauces for Variety. Instead of changing the base recipe, serve with different sauces like barbecue, buffalo, teriyaki, or a simple vinaigrette to switch up the flavor throughout the week.Nutrition
Did you make this recipe?
Have you tried this Sheet Pan Chicken and Veggies recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Thank you!
Megan Quinlan says
It looks like the posted nutrition info is off. This definitely would have more than 3 g of protein.
Tamara DeLuca says
Im new to cooking lol, can the veggies still be frozen when put on the pan?!
Em Recker says
What are the calories?
CTinCT says
I doubled the recipe, but still only used 3 tablespoons of olive oil (one with the doubled broccoli, one with the doubled brussels and one with the doubled sweet potatoes). Also, to be more exact with the sweet potato, I used 100 g of sweet potato per serving (weighed before baking). The calories for the whole meal with olive oil included came to 337. I will say I weighed all of my ingredients before hand. I bought just over 2 lbs of chicken but when I weighed it at home, it looks like the grocery store short changed me as it came to 1 lb 14 oz before baking. After baking, it was 84 g of chicken per meal (so about 100 cal).
If you ever want to figure out calories for a meal, weighing the ingredients and evenly dividing things helps! If you are using things like fruits and veggies that don’t come with a nutrition label, apps like MyFitnessPal will have the nutrition information to help you accurately calculate your macros. This one is pretty great on macros. 29 g of protein, 41 carbs, 8 g of fat and 12 g of fiber in how I made it. Obviously very low in sugar, too with tons of vitamins A and C.