Chicken and veggie sheet pan meal
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Wednesday, May 02, 2018
By Alexandra Marie
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I make this chicken and vegetable sheet pan meal about once a week. The great thing about this meal is you can use any vegetables you have in your fridge. It's a great vegetable clean out meal! In our family, we like to use chicken, zucchini, onion, garlic, broccoli, bell pepper, cherry tomatoes, and baby potatoes. But, feel free to add the vegetables you or your family enjoy. This meal is easy, versatile, and healthy. Plus it tastes good!


You will need:


  • Boneless, skinless chicken breasts (I use two large breasts)
  • One bell pepper (any color will work)
  • Half of a medium onion 
  • 3 cloves of garlic
  • 1 medium zucchini 
  • A handful of broccoli florets
  • A handful of cherry tomoatoes
  • About 4 baby potatoes
  • Olive oil
  • Seasoning of your choice (I use Italian seasoning, garlic powder, garlic salt, and black pepper)



To start, preheat oven to 400 degrees. Clean the vegetables. Once clean, I like to roughly cut the bell pepper, onion, zucchini, and potatoes into chunks. Then I slice the garlic cloves. Lastly, I cut the chicken breasts into about one inch chunks. I keep the broccoli florets and cherry tomatoes whole. Once everything is cut, I place it all on a large baking sheet in a single layer. 



Next, I drizzle the chicken and veggies with olive oil. Then it's time for some seasoning! I sprinkle the following seasonings over the entire pan: Italian seasoning, garlic powder, garlic salt, and ground black pepper. Yes, we love garlic. I also don't measure the spices. I like to just eyeball it and sprinkle them over the top of the pan. Then, I mix it all up with my hands.



My little helper likes to be in charge of the garlic salt grinder! 


Once the chicken and veggies are all seasoned, bake in a 400 degree oven for 20-25 minutes or until chicken is cooked through and veggies are tender. I like to give it all a stir halfway through baking. That's all there is to it! It's so easy and delicious! 


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