Sheet Pan Chicken and Veggies (Easy One Pan Dinner for Meal Prep)

close up picture of one pan chicken and veggies

Sheet Pan Chicken and Veggies (Easy One Pan Dinner for Meal Prep)

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.

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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 and vegetables, sheet pan chicken breast and veggies

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 318kcal

Author: Tammy Overhoff

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