This easy sheet pan chicken is a meal made in heaven! With juicy chicken and a rainbow of colorful veggies, it’s tasty and fun to eat.
It’s a one-pan wonder that saves you cleanup time. I love how the chicken gets crispy and the veggies are just the right amount of tender—perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. You can substitute chicken thighs if you prefer more flavor and moisture, or even use firm tofu for a vegetarian option!
Veggies: The colorful veggies here are not only tasty but also nutritious. If you don’t have zucchini or yellow squash, bell peppers, carrots, or even asparagus work well. Feel free to mix and match based on what you have at home!
Seasonings: Dried oregano and basil add a nice herbal note. If you’re out of these, try Italian seasoning instead. Fresh herbs, like rosemary or thyme, give a lovely touch too!
Olive oil: This is best for roasting but you can replace it with avocado oil or a little melted butter if you want a richer flavor.
Why is Prepping the Veggies Important?
Chopping and slicing the vegetables uniformly ensures they cook evenly. When you dice the sweet potato small, it softens perfectly along with the chicken and the other veggies. Here’s how to prep them well:
- Cut veggies into similar sizes. This helps everything cook at the same rate.
- For zucchini and yellow squash, slice into half-moons to keep them from getting mushy.
- Keep thicker textures like sweet potato smaller so they don’t take too long to cook.
Taking time for prep really pays off for great texture and flavor in the final dish!
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 small yellow squash, sliced into half-moons
- 1 medium sweet potato, peeled and diced
For the Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful meal will take you about 10 minutes to prep and then 20-25 minutes to bake. So, in about 35 minutes, you’ll have a delicious dinner ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). As it heats, grab a large sheet pan and lightly grease it with oil or line it with parchment paper to make cleanup easier.
2. Mix the Chicken and Veggies:
In a large mixing bowl, toss together the bite-sized chicken pieces, diced red bell pepper, broccoli florets, sliced zucchini, yellow squash, and sweet potato. It’s a colorful mix that’s sure to please!
3. Season to Perfection:
Drizzle the olive oil over the chicken and veggies, then add dried oregano, basil, garlic powder, and a sprinkle of salt and black pepper. Give everything a good toss until the chicken and veggies are all nicely coated.
4. Spread and Bake:
Now, spread the seasoned mixture evenly onto your prepared sheet pan. Pop it in the oven and bake for 20-25 minutes. You’ll know it’s ready when the chicken is cooked through and the veggies are tender and golden.
5. Garnish and Serve:
Once out of the oven, sprinkle with fresh parsley for a pop of flavor and color. Serve this vibrant, healthy dish hot and enjoy your easy sheet pan chicken with colorful veggies!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables?
Absolutely! Feel free to swap in your favorite vegetables. Carrots, green beans, or asparagus are great alternatives. Just make sure they have similar cooking times to the other veggies so everything cooks evenly.
Can I Prep This Recipe in Advance?
Yes! You can marinate the chicken and chop the veggies a day ahead. Store them in the fridge in an airtight container and then assemble and bake when you’re ready for dinner!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them up in the oven at 350°F (175°C) until heated through.
Can I Freeze This Dish?
You can freeze the unbaked chicken and veggie mixture! Just ensure it’s well-sealed in a freezer-safe container. When ready to eat, thaw it in the fridge overnight and then bake as directed. This keeps it fresh and convenient for a quick meal!
