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A bowl of white rice with roasted vegetables and chicken; a hand holds a fork with a bite of chicken and vegetables above the bowl.

30-Minute Sheet Pan Veggies and Chicken

Author: Jessica Haggard
Tender roasted chicken and colorful vegetables come together on a single pan with simple seasoning for a fresh, satisfying dinner that practically makes itself. Toss everything together in a few minutes, let the oven do the work, and serve it with rice, salad, or wraps for an easy meal the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 237 kcal

Ingredients
 
 

  • 2 medium chicken breasts boneless and skinless , cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 2 cups broccoli florets
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 medium zucchini cut into 1-inch pieces
  • 1 medium lemon

Instructions
 

  • Preheat the oven to 400 °F. Lightly grease a large rimmed sheet pan or line it with parchment paper.
  • Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and black pepper in a medium bowl. Spread it onto the sheet pan.
    Raw chicken pieces coated in herbs and spices are mixed in a stainless steel bowl on a light marble surface.
  • Toss the vegetables in the same bowl with the remaining olive oil and salt. Add them to the sheet pan with the chicken.
    A stainless steel bowl filled with chopped broccoli, red bell peppers, and zucchini pieces on a light marble surface.
  • Arrange the chicken and vegetables in a single layer so they roast instead of steam.
    A baking sheet filled with diced chicken, broccoli, zucchini, and red bell pepper, all seasoned and ready to be cooked.
  • Bake for 20 minutes, stirring halfway through, until the chicken reaches 165 °F and the vegetables are tender. Add lemon zest, lemon slices, or a squeeze of fresh lemon juice before serving.
    A sheet pan filled with chopped chicken, broccoli, zucchini, red bell pepper, and sliced lemons on a marble surface next to two lemons and a striped towel.

Notes

Cut the chicken and vegetables into similar-sized pieces so they cook at the same pace.
Serve: Pair with rice, quinoa, mashed potatoes, or a fresh seasonal salad.
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month, though zucchini may soften after thawing. Thaw frozen portions overnight in the fridge and reheat on a greased baking sheet at 350 F until warmed through.
 
 

Nutrition

Calories: 237kcalCarbohydrates: 11gProtein: 15gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 36mgSodium: 524mgPotassium: 631mgFiber: 4gSugar: 4gVitamin A: 1710IUVitamin C: 117mgCalcium: 63mgIron: 2mg
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