Healthy 5-Ingredient Chicken Veggies (Printable)

Nutritious one-pan meal combining tender chicken and colorful roasted vegetables, ready in under 35 minutes.

# Ingredient list:

→ Proteins

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups bell peppers, sliced, mixed colors
04 - 1 red onion, cut into wedges

→ Seasonings and Oil

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil to facilitate cleanup.
02 - In a large mixing bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half of the olive oil and sprinkle with half of the Italian seasoning, half of the salt, and half of the black pepper. Toss thoroughly to coat evenly.
03 - Arrange chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Distribute seasoned vegetables evenly around the chicken breasts in a single layer on the sheet pan.
05 - Roast for 23 to 25 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization on the edges.
06 - Allow the sheet pan to rest for 2 to 3 minutes. Slice chicken if desired and serve alongside the roasted vegetables.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means you spend more time eating and less time scrubbing.
  • The vegetables get slightly charred edges while staying tender inside, which is honestly the most underrated part.
  • You can throw it together in your regular weeknight clothes without needing a full mise en place moment.
02 -
  • Don't skip patting the chicken dry, because moisture is the enemy of browning and you'll end up with steamed chicken instead of roasted.
  • The vegetables should be cut into roughly equal sizes so a small broccoli floret and a large pepper chunk don't finish cooking at different times.
03 -
  • Arrange vegetables so they're not stacked on top of each other, because layered vegetables steam instead of roast and miss out on those caramelized edges.
  • If your bell peppers are wet from washing, dry them before tossing with oil so the oil actually sticks instead of sliding off.
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