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Easy Sheet Pan Chicken and Veggies Recipe
Looking for a simple dinner solution that requires minimal effort yet delivers big on flavor? This sheet pan chicken and veggies recipe is your answer. It’s as easy as marinating the chicken and chopping up your favorite vegetables. Simply spread everything on a sheet pan, drizzle with olive oil and seasonings, and you’re on your way to a hassle-free meal!
For another easy dinner, try lemon garlic chicken.
The best part? You can prep it ahead of time. Just store it in the fridge until you’re ready to roast. When the time comes, pop it in the oven at 200°C/400°F for 30–40 minutes, and you’ll have a delicious one-pan dinner that the whole family will love.
Use leftovers to create a sweet potato breakfast hash.
One-Pan Wonder: Chicken and Veggies
Easy Sheet Pan Chicken and Veggies Recipe
Course: Family Meal PrepCuisine: Healthy, American, One-Pan MealsDifficulty: Easy4
servings30
minutes40
minutes350
kcalThis flavorful sheet pan chicken and veggies dish is a delightful mix of juicy, marinated chicken paired with a colorful array of roasted vegetables. Each bite is a satisfying combination of tender chicken and perfectly cooked veggies, creating a wholesome meal that’s both nutritious and delicious.
Ingredients
4 chicken breasts, boneless and skinless
2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
- Prep the Chicken: In a bowl, combine the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Marinate for at least 30 minutes, or overnight for more flavor.
- Chop the Veggies: While the chicken marinates, chop your choice of vegetables into bite-sized pieces.
- Preheat Oven: Preheat your oven to 200°C/400°F.
- Arrange on Sheet Pan: Spread the marinated chicken and chopped veggies evenly on a sheet pan.
- Roast: Bake in the preheated oven for 30–40 minutes, or until the chicken is thoroughly cooked and the veggies are tender.
- Serve: Once cooked, garnish with fresh parsley if desired and serve hot.
Key Prep Tips
- Use Bone-In Chicken: Opt for bone-in, skin-on chicken thighs or drumsticks for juicier and more flavorful results. Boneless options also work for quicker cooking.
- Chop Vegetables Evenly: Cut vegetables like carrots, potatoes, zucchini, and bell peppers into similar-sized pieces for even roasting.
- Season Generously: Toss chicken and veggies with olive oil, garlic powder, paprika, salt, and pepper to ensure every bite is flavorful.
- Layer Properly: Place chicken on top of the vegetables so the juices enhance the veggies while roasting.
Suggested Variations
- Marinate for More Flavor: Marinate the chicken in a mix of olive oil, lemon juice, garlic, and herbs for 1–2 hours before baking.
- Spice It Up: Add chili flakes, Cajun seasoning, or smoked paprika for a spicy kick.
- Vegetable Substitutions: Use seasonal vegetables like Brussels sprouts, green beans, or sweet potatoes for variety.
- Herbaceous Finish: Sprinkle with fresh herbs like parsley, thyme, or dill after baking for a fresh, aromatic touch.
Serving Suggestions
- As a Standalone Meal: Serve straight from the sheet pan for a simple and satisfying dinner.
- With Sides: Pair with rice, quinoa, or crusty bread for a complete meal.
- Beverages: Complement with sparkling water, lemonade, or a crisp white wine.
- Presentation: Arrange chicken and veggies on a platter, drizzle with pan juices, and garnish with fresh herbs for an elegant look.
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer-Friendly: Freeze cooked chicken and vegetables separately for up to 3 months. Reheat in the oven or microwave before serving.
- Batch Cooking: Double the recipe for meal prep and use leftovers for salads, wraps, or grain bowls throughout the week.