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

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:

8 oz chicken breasts
230g
1 cup red pepper
150g
1/2 onion
54g
1 zucchini
200g
1 cup broccoli
70g
1/2 cup tomatoes
80g
2 tbsp olive oil
27g
1/2 tsp salt
3g
1/2 tsp black pepper
1.05g
1/4 tsp paprika
0.52g

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
Pat the chicken breasts dry with paper towels. This helps the chicken to roast properly and become more flavorful.
3. Prepare the Vegetables:
- 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.
4. Season the Ingredients:
In a large mixing bowl, combine the chicken breasts, red pepper, onion, zucchini, broccoli, and cherry tomatoes.
5. Add Seasoning:
Drizzle the olive oil over the chicken and vegetables. Sprinkle with salt, black pepper, and paprika. Toss everything together until evenly coated.
6. Arrange on Pan:
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.
7. Roast in the Oven:
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).
8. Serve:
Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing it.
9. Enjoy:
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 Size400 grams
Energy
Calories 210kcal10%
Protein
Protein 30g19%
Carbohydrates
Carbohydrates 14g4%
Fiber 4.62g12%
Sugar 9g9%
Fat
Fat 18g20%
Saturated 2.70g9%
Cholesterol 80mg-
Vitamins
Vitamin A 160ug18%
Choline 120mg21%
Vitamin B1 0.25mg21%
Vitamin B2 0.42mg32%
Vitamin B3 13mg79%
Vitamin B6 1.44mg84%
Vitamin B9 100ug26%
Vitamin B12 0.24ug10%
Vitamin C 150mg170%
Vitamin E 2.28mg15%
Vitamin K 50ug40%
Minerals
Calcium, Ca 55mg4%
Copper, Cu 0.17mg19%
Iron, Fe 1.64mg15%
Magnesium, Mg 77mg18%
Phosphorus, P 340mg27%
Potassium, K 1060mg31%
Selenium, Se 27ug49%
Sodium, Na 660mg44%
Zinc, Zn 1.56mg14%
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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