Healthy 5-Ingredient Chicken Veggies

There's something wonderfully satisfying about a meal that comes together on a single sheet pan—minimal cleanup, maximum flavor, and all the vibrant colors of a nourishing dinner. This Healthy 5-Ingredient Sheet Pan Chicken and Veggies brings tender, juicy chicken breasts together with roasted broccoli, bell peppers, and red onion, all kissed with olive oil and Italian herbs. In just 35 minutes from start to finish, you'll have a gluten-free, low-carb dinner that's as beautiful as it is delicious. Perfect for busy weeknights when you want something wholesome without the fuss.

Save

Sheet pan dinners have earned their place in the weeknight rotation for good reason. The high heat of the oven caramelizes the vegetables beautifully while keeping the chicken moist and flavorful. With just a handful of wholesome ingredients and straightforward steps, this recipe proves that healthy eating doesn't have to be complicated. The Italian seasoning ties everything together with aromatic herbs, while the natural sweetness of roasted peppers and onions complements the savory chicken perfectly.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 2 cups broccoli florets
• 2 cups bell peppers, sliced (use mixed colors)
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 ½ teaspoons Italian seasoning (or dried mixed herbs)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Step 1: Preheat and prepare

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Season the vegetables

In a large bowl, combine the broccoli, bell peppers, and red onion. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss to coat evenly.

Step 3: Season the chicken

Arrange the chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.

Step 4: Arrange on pan

Spread the vegetables evenly around the chicken on the sheet pan in a single layer.

Step 5: Roast

Roast for 23–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and slightly caramelized.

Step 6: Rest and serve

Let rest for 2–3 minutes before serving. Slice the chicken if desired and serve with the roasted veggies.

Zusatztipps für die Zubereitung

To ensure even cooking, try to choose chicken breasts that are similar in size and thickness. If some pieces are noticeably thicker, you can gently pound them to an even thickness before seasoning. Cut your vegetables into uniform sizes so they roast at the same rate—broccoli florets should be bite-sized, bell peppers in strips about an inch wide, and onion wedges not too thick. Don't overcrowd the pan; vegetables need space to roast and caramelize rather than steam. If your sheet pan feels crowded, use two pans or roast in batches.

Varianten und Anpassungen

This recipe is wonderfully adaptable to whatever you have on hand or prefer. Substitute chicken thighs for juicier, more flavorful meat—just note they may need a few extra minutes in the oven. Change up the vegetables with zucchini, carrots, asparagus, cherry tomatoes, or Brussels sprouts. For a different flavor profile, swap Italian seasoning for smoked paprika and cumin, or try a blend of garlic powder, onion powder, and dried thyme. Add a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese just before serving for an extra flavor boost.

Serviervorschläge

This sheet pan meal is satisfying on its own, but you can easily turn it into a heartier feast. Serve alongside fluffy brown rice, quinoa, or cauliflower rice to soak up the flavorful juices. A simple green salad with a tangy vinaigrette makes a refreshing companion, or try warm crusty bread for those who aren't keeping it low-carb. Leftovers are excellent sliced over salad greens for lunch the next day, tucked into wraps, or paired with a fried egg for a protein-packed breakfast.

Save

With its rainbow of roasted vegetables, tender chicken, and effortless preparation, this sheet pan dinner is destined to become a regular in your meal rotation. It proves that eating well doesn't require hours in the kitchen or a sink full of dishes. Whether you're cooking for your family on a Tuesday night or prepping healthy lunches for the week ahead, this recipe delivers nourishment, flavor, and simplicity in every bite. Enjoy the ease of one-pan cooking and the satisfaction of a wholesome, home-cooked meal.

Recipe Help & Answers

→ What is the best cooking temperature for this dish?

Roast at 425°F (220°C) to ensure the chicken cooks through while vegetables become tender and caramelized.

→ Can I use different vegetables?

Yes, try zucchini, carrots, or asparagus for varied flavors and textures.

→ How do I ensure the chicken stays juicy?

Use boneless skinless breasts and consider swapping with thighs for more moisture; oil and herbs help keep it tender.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free, making it suitable for gluten-free meal plans.

→ What sides pair well with this meal?

Brown rice, quinoa, or a simple green salad complement the dish for a balanced dinner.