One pan roasted chicken & veggies
Discover the simplicity of a delicious and healthy One Pan Roasted Chicken & Veggies recipe! This dish combines succulent chicken breasts with colorful red peppers, zucchini, broccoli, tomatoes, and onion—all perfectly seasoned with olive oil, salt, pepper, and paprika. Perfect for a quick and nutritious weeknight dinner!
- 25 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 2 Servings
- 10 Ingredients
One Pan Roasted Chicken & Veggies is a quick and nutritious meal that's perfect for busy weeknights. With a variety of colorful vegetables and lean chicken breasts, this dish not only tastes delicious but also provides a balanced mix of protein, fiber, and essential nutrients. Plus, the convenience of using just one pan makes cleanup a breeze.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels. This helps the chicken to roast properly and become more flavorful.
- Dice the red pepper into bite-sized pieces.
- Slice the onion thinly.
- Slice the zucchini into rounds or half-moons.
- Break the broccoli into small florets.
- Halve the cherry tomatoes.
In a large mixing bowl, combine the chicken breasts, red pepper, onion, zucchini, broccoli, and cherry tomatoes.
Drizzle the olive oil over the chicken and vegetables. Sprinkle with salt, black pepper, and paprika. Toss everything together until evenly coated.
Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Make sure the chicken breasts are not overlapping and that the vegetables are evenly distributed around the chicken.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and starting to brown at the edges. The chicken should reach an internal temperature of 165°F (74°C).
Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing it.
Serve the roasted chicken and vegetables hot. This dish can be enjoyed on its own or with a side of rice or quinoa for a more fulfilling meal.
Tips:
- Preheat your oven to 400°F (200°C) before you start preparing the ingredients to ensure even cooking.
- Cut vegetables into similar sized pieces for uniform roasting.
- Marinate the chicken in olive oil and spices for at least 15 minutes to enhance the flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Stir the vegetables halfway through the cooking process to ensure all sides are evenly roasted.
- For a crispy texture, broil the dish for the last 2-3 minutes, keeping a close eye to prevent burning.
With this easy-to-follow recipe, you'll have a satisfying and healthy meal on the table in no time. One Pan Roasted Chicken & Veggies is a versatile dish that you can customize with your favorite vegetables and spices. Enjoy a delicious, home-cooked meal without the hassle of multiple dishes and complicated cleanup.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.62g | 12% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 20% |
| Saturated 2.70g | 9% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 120mg | 21% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 13mg | 79% |
| Vitamin B6 1.44mg | 84% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 150mg | 170% |
| Vitamin E 2.28mg | 15% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 1.64mg | 15% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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