Healthy 5-Ingredient Sheet Pan Chicken

There's something deeply satisfying about pulling a golden sheet pan from the oven, filled with tender chicken breasts nestled among vibrant, caramelized vegetables. This Healthy 5-Ingredient Sheet Pan Chicken and Veggies is the answer to your busiest weeknights—a complete, nutritious meal that requires minimal prep and even less cleanup. With just a handful of wholesome ingredients and one pan, you'll have a colorful, protein-packed dinner on the table in 35 minutes. It's the kind of recipe that makes healthy eating feel effortless.

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The beauty of sheet pan cooking lies in its simplicity. As the chicken roasts alongside the broccoli, bell peppers, and red onion, the vegetables soak up the savory herb-infused olive oil while developing those irresistible caramelized edges. The Italian seasoning adds a warm, aromatic depth that ties everything together beautifully. Whether you're cooking for your family on a busy Tuesday or prepping meals for the week ahead, this versatile recipe delivers balanced nutrition without any fuss.

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: Prepare the oven and pan

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: Prepare 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 everything

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

For perfectly cooked chicken and vegetables, ensure your sheet pan isn't overcrowded—spread everything in a single layer so the heat can circulate properly. If your chicken breasts are particularly thick, consider pounding them to an even thickness before cooking to ensure uniform doneness. Using parchment paper or foil not only makes cleanup a breeze but also prevents sticking and helps with even browning. Check the internal temperature of the chicken with a meat thermometer to guarantee it reaches 165°F for food safety.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what's in your refrigerator. Substitute chicken thighs for juicier, more flavorful meat that stays tender even if slightly overcooked. Swap the vegetables based on seasonality or personal taste—zucchini, carrots, asparagus, cherry tomatoes, or Brussels sprouts all work beautifully. For a different flavor profile, try swapping Italian seasoning for Cajun spices, lemon pepper, or a simple garlic and herb blend. Add a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving for a bright, tangy finish.

Serviervorschläge

This sheet pan meal is delicious on its own, but you can easily round it out with your favorite sides. Serve over fluffy brown rice, quinoa, or cauliflower rice for a heartier meal. A fresh green salad with a light vinaigrette makes a crisp, refreshing companion. For extra indulgence, drizzle with a creamy tahini sauce, tzatziki, or pesto. Leftovers are excellent for lunch—slice the chicken and toss everything with mixed greens for a quick protein-packed salad, or wrap it all in a whole wheat tortilla for a satisfying wrap.

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This Healthy 5-Ingredient Sheet Pan Chicken and Veggies proves that nutritious weeknight dinners don't have to be complicated. With minimal ingredients, one pan, and less than 40 minutes, you can put a vibrant, satisfying meal on the table that everyone will love. It's wholesome cooking at its finest—simple, flavorful, and designed to fit into your real life. Make this recipe your weeknight go-to, and enjoy more time at the table and less time in the kitchen.

Recipe FAQs

→ What cooking temperature is best for this sheet pan meal?

425°F (220°C) ensures the chicken cooks through while vegetables roast to tenderness and slight caramelization.

→ Can I substitute other vegetables?

Absolutely. Zucchini, carrots, or asparagus work well and can be mixed in place of or alongside the original veggies.

→ How long should the chicken rest after roasting?

Rest the chicken for 2-3 minutes before slicing to allow juices to redistribute for better texture.

→ Is olive oil the best choice for roasting here?

Yes, olive oil adds a rich flavor and helps properly crisp and roast the vegetables and chicken evenly.

→ Can this meal be prepared ahead of time?

You can prep the veggies and chicken in advance, but roasting is best done fresh for optimal texture and flavor.