Why This Is My Go-To One-Pan Chicken Veggie Recipe
This dish is the epitome of convenience and health. By cooking everything on one pan, you save time, minimize dishes, and still enjoy a flavorful, nutritious meal. Packed with lean protein from the chicken and a colorful assortment of veggies, it’s a perfect option for a quick weeknight dinner or meal prep. It’s high in fiber, vitamins, and antioxidants, while also being low in carbs. Plus, it’s customizable! Swap in any veggies you have on hand—sweet potatoes, bell peppers, or zucchini would all work beautifully.
As a college student balancing classes, studying, and social life, I needed quick and healthy meals that didn’t require a ton of effort. I tossed together chicken and whatever veggies I had in the fridge, popped them in the oven, and—voila!—a satisfying meal that wasn’t just easy but delicious too. Over time, I perfected the seasoning and cooking method, and now this one-pan wonder is my go-to for both lunch and dinner.
One-Pan Chicken and Veggies is a total winner when it comes to healthy, easy meals. The chicken stays juicy, the veggies are crisp-tender, and there’s virtually no cleanup. It’s perfect for anyone looking to eat well without spending hours in the kitchen!
Prep & Tips for One-Pan Success
- Evenly cut your veggies: Chop all vegetables to a similar size to ensure they cook evenly.
- Use parchment paper: For easy cleanup, line your pan with parchment paper.
- Don’t overcrowd the pan: Give everything space so that the chicken and veggies roast, not steam.
- Add seasoning to taste: Feel free to get creative with the spices—paprika, thyme, or rosemary all work great.
- Meal prep: This recipe can be easily doubled for batch cooking—just store the extra servings in an airtight container for lunch the next day!
One-Pan Chicken and Veggies Recipe
Keyword: “easy one-pan chicken and veggies”
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 medium red onion, sliced
- 1 tbsp lemon juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Chicken: Drizzle chicken breasts with olive oil and season with garlic powder, paprika, onion powder, dried thyme, salt, and pepper. Massage the seasoning into the chicken to coat it evenly.
- Prepare the Veggies: Place your veggies (broccoli, bell pepper, zucchini, tomatoes, and onion) on a baking sheet. Drizzle with a bit more olive oil and season with salt, pepper, and additional herbs if desired.
- Arrange on the Pan: Place the seasoned chicken breasts in the center of the pan and surround with the veggies. Make sure they’re not overcrowded to allow for roasting.
- Roast: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
- Finish and Serve: Remove from the oven and drizzle with lemon juice for an extra burst of flavor. Serve and enjoy!
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 35g
- Carbs: 20g
- Fat: 15g
- Fiber: 6g
- Sugar: 8g
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