Let me tell you, there’s nothing quite like a delicious and healthy One-Pan Chicken & Veggies to make dinner a breeze! I love how this recipe comes together with just a few simple ingredients, and you don’t have to fuss with multiple pots and pans. Perfect for those busy weeknights when I want something nutritious but don’t want to spend hours in the kitchen. Plus, it’s so colorful and vibrant on the plate! The veggies get beautifully roasted alongside the chicken, creating a meal that’s not only easy but also packed with flavor. Trust me, once you try this, it’ll become a go-to in your home too!
Ingredients for One-Pan Chicken & Veggies
- 4 chicken breasts (boneless and skinless, trimmed of excess fat)
- 2 cups broccoli florets (fresh, cut into bite-sized pieces)
- 1 cup bell peppers (sliced; any color you like for a pop of color)
- 1 cup carrots (sliced; I love using baby carrots for easy prep!)
- 3 tablespoons olive oil (extra virgin for the best flavor)
- 1 teaspoon garlic powder (for that savory punch)
- 1 teaspoon onion powder (adds a lovely depth)
- Salt and pepper to taste (don’t be shy, season it well!)
How to Prepare One-Pan Chicken & Veggies
- First things first, preheat your oven to 400°F (200°C). This is key to getting that perfect roast on everything!
- While the oven heats up, take a large baking sheet and arrange the chicken breasts on it. Make sure they’re nicely spaced out for even cooking.
- Now, let’s add the veggies! Scatter the broccoli florets, sliced bell peppers, and carrots all around the chicken. It shouldn’t look too crowded; everything needs a little breathing room.
- Time to drizzle! Pour those 3 tablespoons of olive oil over the chicken and veggies, ensuring everything gets a nice coat. This helps with flavor and crisping up!
- Next, sprinkle the garlic powder, onion powder, salt, and pepper evenly over the entire sheet. It’s like a little flavor blanket!
- Slide the baking sheet into the oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and the veggies are tender and slightly caramelized.
- Once out of the oven, let the dish rest for 5 minutes. This helps the juices settle, making your chicken super juicy!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in no time, making it perfect for busy weeknights.
- Healthy Ingredients: Packed with lean protein and vibrant veggies, it’s a nutritious meal the whole family will love.
- One-Pan Wonder: The best part? You’ll only have one pan to clean, so you can spend more time enjoying your meal!
- Flavorful and Satisfying: The combination of roasted chicken and veggies creates a delicious harmony of flavors.
- Customizable: Feel free to swap in your favorite vegetables or seasonings for a personal touch!
Tips for Success with One-Pan Chicken & Veggies
To take your One-Pan Chicken & Veggies to the next level, consider marinating the chicken for an hour beforehand in olive oil, lemon juice, and your favorite herbs. This adds an extra layer of flavor that’s simply divine! Also, don’t hesitate to mix up the veggies based on what you have on hand—zucchini and asparagus work wonderfully too! Keep an eye on cooking times; if your chicken breasts are particularly thick, they may need a few extra minutes. For a beautiful presentation, serve it on a large platter, drizzling a bit of balsamic glaze on top for an elegant touch. Enjoy!
Nutritional Information for One-Pan Chicken & Veggies
This One-Pan Chicken & Veggies is not only delicious but also nutritious! Each serving contains approximately 350 calories, 15g of fat, 30g of protein, and 20g of carbohydrates. Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy a healthy meal with peace of mind!
FAQ about One-Pan Chicken & Veggies
Can I use frozen vegetables? Absolutely! Just keep in mind that frozen veggies might release more moisture, so you may need to adjust cooking time slightly.
What can I substitute for chicken? If you’re looking for a meat-free option, tofu or chickpeas work wonderfully in this recipe!
How do I know when the chicken is done? Use a meat thermometer to check for an internal temperature of 165°F (75°C). If you don’t have one, make sure the juices run clear.
Can I meal prep this dish? Yes! It’s perfect for meal prep. Just store leftovers in an airtight container in the fridge for up to three days.
What sides pair well with this meal? A simple green salad or quinoa would complement this One-Pan Chicken & Veggies beautifully!
Storage & Reheating Instructions for One-Pan Chicken & Veggies
To store your leftovers, let the dish cool completely and then transfer it to an airtight container. It’ll keep well in the fridge for up to three days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also use the microwave for quick reheating—just be careful not to overcook!
Serving Suggestions for One-Pan Chicken & Veggies
This One-Pan Chicken & Veggies pairs beautifully with a light quinoa salad or fluffy brown rice for a wholesome meal. You could also serve it alongside a tangy yogurt sauce or a drizzle of lemon vinaigrette to brighten up the flavors. And don’t forget a nice slice of crusty bread to soak up those delicious juices!
For more delicious recipes, check out our all recipes page!
For information on the health benefits of vegetables, visit Healthline.
To learn more about the nutritional value of chicken, check out NCBI.
Print
One-Pan Chicken & Veggies: 7 Reasons You’ll Love This Meal
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and healthy one-pan meal featuring chicken and assorted vegetables.
Ingredients
- 4 chicken breasts
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken breasts on a baking sheet.
- Add broccoli, bell peppers, and carrots around the chicken.
- Drizzle olive oil over the chicken and vegetables.
- Sprinkle garlic powder, onion powder, salt, and pepper evenly.
- Bake for 25-30 minutes or until chicken is cooked through.
- Remove from oven and let it rest for 5 minutes before serving.
Notes
- Adjust vegetables based on your preference.
- Use skinless chicken for a healthier option.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: One-Pan Chicken & Veggies