One Pan Chicken and Veggies

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! This sheet pan chicken and veggies will become your go-to healthy dinner for busy nights.

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Course: dinner

Cuisine: American

Keyword: one pan chicken and vegetables, one pan chicken and veggies, sheet pan chcken and veggies, sheet pan chicken breast and veggies

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 233kcal

Author: Tammy Overhoff

Equipment

Large mixing bowl
Large baking sheet

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
1 10-ounce bag of broccoli florets
1 10-ounce bag of Brussel sprouts, cut in half
4 medium sweet potatoes diced
3 tablespoons olive oil divided

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.

Video

Notes

How to Meal Prep Chicken and Veggies

Sheet pan meals are easy to make the night you want to eat them, but I also find them a great way to meal prep a full cooked dinner for the week.

Here's how I meal prep this sheet pan chicken breast and veggies dinner.

If I want to put together portion-controlled servings, I'll divide the ingredients between 4-5 meal prep containers. Usually, I'll divide four chicken breasts between 5 containers, but you can also put one breast per container.
If I want to make 4-5 meal prep bowls, I'll use 4-5 chicken breasts, a 10-ounce bag each of the vegetables I'm using, and 3-4 sweet potatoes. It's not an exact science but use your best judgment.
Another way I prep this recipe for the week is to cook everything and then store the chicken and veggies all in separate containers. I do this with leftovers too. This way, everyone can take what they want to eat that night and pair it up with something else without picking through the food. I do this when.
Reheat the chicken, potatoes, and vegetables in the microwave for 2 minutes or in a 350-degree oven for 10 minutes.

Nutrition