Sheet Pan Chicken with Vegetables

This Sheet Pan Chicken with Vegetables is a delicious and high protein, high fiber dinner that’s ready in 30 minutes and great for meal prep.

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Reasons You’ll Love This Recipe

• High protein, high fiber – with 32g protein and 10g fiber per serving, this one actually keeps you full.
• Ridiculously flexible – chicken breast or thighs, whatever veggies are in your fridge — this recipe meets you exactly where you need!
• One pan, minimal cleanup – toss it together on one pan and let the oven do the work.
• Meal prep MVP – makes 8 servings, so it’s dinner tonight and lunch on repeat for the rest of the week.
• Quick weeknight win – simple prep and hands-off cooking make this an easy one to put on repeat.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Boneless, Skinless Chicken Breast – chicken thighs work great here too if that’s what you have.
• Chopped Vegetables – totally flexible, use whatever’s in your fridge (bell peppers, broccoli, zucchini, red onion, carrots, and green beans all work well).
• Avocado Oil – olive oil is a fine sub.
• Lemon Juice – fresh or bottled both work.
• Seasonings – Italian seasoning, garlic powder, onion powder, smoked paprika, and black pepper
• Diamond Crystal Salt – if using a different brand of kosher salt or table salt, start with less and adjust to taste (they’re not equal by volume).

How to Make Sheet Pan Chicken with Vegetables

For complete instructions, please check out the recipe card at the bottom of this post.

1. Preheat – preheat your oven to 450°F.
2. Toss – add the chicken, chopped vegetables, avocado oil, lemon juice, and seasonings to a large sheet pan and toss until everything is evenly coated.
3. Bake – bake for 20 minutes, or until the chicken reaches 165°F and the vegetables are tender.

Tips & Variations

• Naturally gluten-free and dairy-free – this recipe is already both, so it’s an easy one to serve a crowd with different needs.
• Protein swap – boneless, skinless chicken thighs work just as well as chicken breast if that’s what you have on hand.
• Veggie swap – use whatever’s in your fridge; broccoli, bell peppers, zucchini, red onion, carrots, and green beans are all great options for this chicken and vegetable sheet pan.
• Spice it up – add a pinch of cayenne or red pepper flakes for a little heat.
• Seasoning swap – swap the Italian seasoning for taco seasoning or a Cajun blend for a totally different flavor profile.
• Sheet pan size – if your veggies are steaming instead of roasting, split everything across two pans so nothing’s overcrowded.

Meal Prep & Storage

• Fridge – store in an airtight container for 3-4 days, per general USDA recommendations.
• Freezer – freeze for up to 1 month; thaw in the fridge overnight before reheating.
• Reheat – warm in the microwave or in a skillet over medium heat until heated through.

FAQs

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More Sheet Pan Recipes to Love

• Sheet Pan Steak Fajitas
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