Easy One-Pan Chicken Veggies – A Simple 30-Minute Meal
This one-pan chicken and veggie dish is a colorful, flavorful, and nutritious meal that requires minimal cleanup. Juicy chicken breasts roasted with a medley of seasoned vegetables for a wholesome dinner.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 cup baby carrots halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh lemon wedges and chopped parsley for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Season the chicken:
- Place the chicken on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with half of the seasoning mix (garlic powder, paprika, onion powder, oregano, salt, and pepper). Rub the seasoning into the chicken.
- Prepare the veggies:
- In a large bowl, toss all the vegetables with the remaining olive oil and seasoning.
- Arrange:
- Scatter the veggies around the chicken on the baking sheet in a single layer.
- Bake:
- Roast for 25–30 minutes, or until the chicken is cooked through (internal temp should reach 165°F/74°C) and the veggies are tender and slightly browned.
- Serve:
- Squeeze lemon juice over everything and garnish with parsley if desired.
Notes
- Swap the veggies with what you have: sweet potatoes, Brussels sprouts, asparagus, or green beans work great.
- Use chicken thighs for juicier results.
- Add a sprinkle of Parmesan in the last 5 minutes of baking for a cheesy finish.
Nutrition
Calories: 320kcalCarbohydrates: 14gProtein: 35gFat: 14gFiber: 4g
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