This is another winner of sheet pan chicken and veggies dinner! Yes! Endlessly customizable, healthy, and loaded with protein. We're here for it!
We'll never stop going on about our love of sheet pan dinners. They just make so much sense. You take a protein and some veggies, toss it in a little oil with salt, pepper, and other seasonings, and dinner is ready in a half an hour. You've got one pan to clean afterward, along with a knife and a cutting board. It's a game changer, a time saver, and all sorts of other great things! (Make sure you check out our top sheet pan dinners for 2023.)
This recipe is friendly toward gluten free, paleo, and keto diets, depending on the veggies you pick. Consider this a template for cooking dinner and mix it up to find your favorite combinations of veggies and protein. (Salmon and pork are great here, too!)
Sheet Pan Chicken and Veggies Ingredients:
- 4 chicken breasts (about 1 to 1 ½ pounds)
- 1 whole zucchini, about 6 inches long
- 1 ½ cups grape tomatoes
- 2 cups broccoli
- ½ red onion
- Garlic cloves to taste
- Equal parts salt, pepper, and paprika
- Olive oil
How to Make Sheet Pan Chicken and Veggies
You combine all the ingredients on a sheet pan and season accordingly with garlic and a tasty combination of salt, pepper, and paprika. Chicken just LOVES paprika.
How to Store Sheet Pan Chicken and Veggies
This is a classic meal prep that will keep in the fridge for up to 4 or 5 days. Reheat in the oven, tented with foil, until hot. (You can also use the microwave but that is sometimes a dicier proposition with chicken because it can get rubbery that way.
If you'd like to freeze the chicken and veggies, that's also possible. We like to use zip-close plastic bags for this job and then defrost the food in the fridge overnight before reheating.
Substitutions and Alterations
For this sheet pan recipe with chicken and veggies, you can make a lot of swaps.
- Use chicken thighs instead of breasts.
- Roast cauliflower instead of broccoli, or go for a classic-sweet potatoes or Yukon gold potatoes, perhaps.
- Brussels sprouts are also great here, along with yellow squash instead of zucchini.
- We'd recommend keeping the onion, regardless of what other swaps you make. So much flavor!
- Skip the tomatoes altogether if desired.
- Change the seasoning at will and add dried thyme, rosemary, or parsley, for example. Or incorporate fresh versions of any of those herbs to sprinkle on before serving.
Tips for Sheet Pan Success
It's never a bad idea to break up a sheet pan dinner onto two different pans if you load it up and things look crowded. This chicken and veggiges sheet pan dinner is pretty loaded! You want everything to cook evenly and the veggies to get a little color and if they're all close together, they'll steam and get a little mushy, rather than roast. It's still easy clean up with two pans and minimal prep equipment.
READ MORE: We think you'll love these Sheet Pan Chicken Fajitas. Let us know!
Ingredients
- 1 lb chicken breast cubed
- ½ ea red onion sliced into half moons or chunks
- 2 cups broccoli chopped
- 1 ½ cup cherry tomato halved
- 5 ea garlic cloves minced
- 1 ea whole zucchini cubed
- 2 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
Instructions
- Preheat the oven to 425°F and place foil over a large sheet pan with rimmed sides.
- Combine all the veggies and chicken right in the pan. Drizzle the olive oil over the top and add the salt, pepper, and paprika. Toss to combine using a wooden spoon or spatula.
- Cover the top loosely with foil and bake for 20 minutes. Check to make sure the chicken has cooked through. Remove the foil and then bake for another 5 minutes to crisp up the veggies.
- Remove the pan from the oven, serve immediately, or distribute among 4 meal prep containers.
Notes
Nutrition
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What are your favorite veggies to pair with chicken for a sheet pan weeknight dinner? Let us know in the comments!
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