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close up picture of one pan chicken and veggies

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 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 233kcal


  • Large mixing bowl
  • Large baking sheet


  • 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


  • 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.



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.


Serving: 1g | Calories: 233kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 334mg | Potassium: 622mg | Fiber: 6g | Sugar: 8g | Vitamin A: 25654IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg