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Close-up of seasoned chicken pieces mixed with roasted vegetables like sweet potato, zucchini, and peppers in a Sheet Pan Chicken & Veg dish.

Sheet Pan Chicken and Vegetables

This recipe provides a simple, quick dinner solution using chicken and various vegetables cooked on one sheet pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 394
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables and Seasoning
  • 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
  • 3 tablespoons extra-virgin olive oil divided
  • 1.25 teaspoons kosher salt divided
  • 0.75 teaspoon ground black pepper
  • 1 small head broccoli cut into florets (about 2 cups florets)
  • 1 small red bell pepper cored and cut into 1/2-inch pieces
  • 1 small zucchini halved lengthwise, then cut into 1/2-inch-thick half moons
  • 1 small yellow squash halved lengthwise, then cut into 1/2-inch-thick half moons
  • 1 medium lemon zest and juice
  • 2.5 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Chicken and Topping
  • 1.25 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts)
  • 0.25 cup Parmesan cheese freshly grated

Equipment

  • Large rimmed baking sheet
  • Large bowl

Method
 

  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil for easy cleanup. Lightly coat the foil with nonstick spray.
  2. Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and spread into a single layer on the baking sheet. Bake for 10 minutes, or until the sweet potatoes just begin to soften on the outsides.
  3. In the same bowl, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat everything.
  4. Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes. Use a spatula to spread everything into an even layer and stir it slightly if needed.
  5. Return the sheet pan to the oven and bake for 15 to 20 additional minutes. Stir once halfway through. Bake until the chicken is cooked through and no longer pink in the middle and the vegetables are tender. Sprinkle with Parmesan cheese. Serve hot.

Nutrition

Calories: 394kcalCarbohydrates: 23gProtein: 39gFat: 16gSaturated Fat: 3gCholesterol: 96mgFiber: 7gSugar: 7g

Notes

Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days. To reheat, warm chicken and vegetables on a lightly greased baking sheet in the oven at 350 degrees F until hot, or use the microwave.
To freeze, store leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. The zucchini and squash may become somewhat soft once thawed, but the flavors will remain good.

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