One Pan Chicken and Veggies Recipe
This One Pan Chicken and Veggies recipe is a quick and healthy dinner made with juicy chicken breasts and a medley of colorful vegetables, all roasted on a single baking sheet for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- Place chicken breasts on the baking sheet and surround with chopped vegetables.
- Drizzle olive oil over chicken and veggies.
- Sprinkle garlic powder, paprika, thyme, salt, and pepper evenly over everything.
- Toss vegetables lightly to coat with seasoning and oil.
- Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Garnish with fresh parsley before serving, if desired.
Notes
- Use any seasonal vegetables like zucchini, asparagus, or green beans.
- Cut vegetables to similar sizes for even cooking.
- For extra flavor, marinate chicken in olive oil, lemon juice, and herbs for 30 minutes beforehand.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
Find it online: https://ukfinda.com/one-pan-chicken-and-veggies-recipe/