Healthy 5-Ingredient Chicken Veggies

Tuesday nights used to stress me out until I discovered this sheet pan method, which somehow turned cooking dinner into the easiest part of my day. There's something almost magical about throwing chicken and vegetables on one pan, sliding it into the oven, and walking away knowing everything will come out golden and perfectly cooked. My kids actually started asking for this more than takeout, which felt like winning the parent lottery. The kitchen smells incredible while it roasts, and cleanup is genuinely painless since everything goes on parchment paper.

I made this for my sister one night when she was visiting and mentioned feeling stuck in a healthy eating rut. She'd been stressed about meal planning and convinced that nutritious food had to be complicated or boring. Watching her face when she took that first bite—when she realized this was both delicious and exactly what she'd been craving—made me understand why this recipe has become such a regular in our rotation. She's now made it at least twenty times and keeps sending me photos of her variations.

Ingredients

• Boneless, skinless chicken breasts (4, about 1.5 lbs): These cook evenly and quickly when arranged flat on the pan, and they absorb all those herb flavors beautifully as they roast.
• Broccoli florets (2 cups): They get crispy at the edges while staying tender inside, and honestly, they taste so good roasted that even broccoli skeptics will eat them without complaining.
• Mixed bell peppers, sliced (2 cups): Using different colors isn't just for looks—each color brings its own subtle sweetness, and they caramelize into little bursts of flavor.
• Red onion, cut into wedges (1): The sharpness mellows as it roasts, turning sweet and almost jammy by the time everything comes out of the oven.
• Olive oil (3 tablespoons): This is what creates that golden, slightly crispy exterior on both the chicken and vegetables, so don't skip it or reduce it too much.
• Italian seasoning (1½ teaspoons): You could use individual dried herbs if you prefer, but the blend here creates an easy, cohesive flavor without fussing.
• Salt and black pepper (1 teaspoon salt, ½ teaspoon pepper): Season generously—these amounts let the natural flavors shine without being overwhelming.

Instructions

Get Your Pan Ready:

Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil. This single step saves you from scrubbing charred pan later, which is honestly worth its weight in gold.

Season the Vegetables:

Toss your broccoli, bell peppers, and red onion in a bowl with half the olive oil and half the seasonings, making sure everything gets coated evenly. This ensures the vegetables caramelize properly and taste seasoned throughout, not just on the outside.

Arrange Everything:

Place chicken breasts on your prepared sheet pan, drizzle them with the remaining oil, and season with the rest of the herbs, salt, and pepper. Spread the vegetables around the chicken in a single layer so heat circulates evenly.

Roast Until Golden:

Slide the pan into your preheated oven for 23 to 25 minutes, until the chicken reaches 165°F internally and the vegetables have softened with caramelized edges. You'll know it's done when the kitchen smells absolutely incredible and you can't wait another second to eat.

Rest and Serve:

Let everything sit for 2 to 3 minutes before serving—this keeps the chicken incredibly juicy. Slice if you want, then serve the chicken alongside those beautiful roasted veggies.

Save

There was this moment during a particularly exhausting week when I made this recipe on autopilot, barely thinking about it while handling three other things. My partner took one bite and said something like, 'This tastes like you actually had time to cook today,' and I realized that sometimes the simplest meals are the ones that communicate the most care. It became our quiet signal that life was getting manageable again.

Flavor Variations That Work

The beauty of this recipe is that it adapts beautifully to whatever you're craving or what's in your refrigerator. I've made it with smoked paprika and garlic powder for a more robust flavor, with lemon zest and fresh herbs when I'm feeling lighter, and even with a touch of balsamic vinegar drizzled over everything right before serving. Each version feels fresh and exciting, yet the method stays exactly the same, so there's zero learning curve.

Vegetable Swaps and Upgrades

While the original combination is perfect, I've experimented with zucchini, carrots, asparagus, and even Brussels sprouts, all of which roast beautifully at 425°F. The key is keeping pieces roughly the same size so they cook evenly with the chicken. Denser vegetables like carrots might benefit from a few extra minutes, but the flexibility is part of what makes this recipe such a reliable weeknight go-to.

Making It Even Easier

I've learned that this meal becomes even more manageable when you do a little prep ahead of time. On Sunday afternoons, I chop vegetables and store them in containers, so on busy weeknights it's literally just assembling everything on a pan and setting a timer. The chicken tastes just as good, and knowing that dinner is this simple removes so much mental load from the week.

• Prep your vegetables on the weekend and store them in the refrigerator for up to three days, then assembly takes under five minutes.
• Use a meat thermometer religiously—it's the only way to guarantee perfectly cooked chicken every single time.
• Add a squeeze of fresh lemon juice right before serving if you want brightness that makes everything taste like it came from a restaurant.

Save

This recipe has become the answer to 'what should we make for dinner?' in our house, and honestly, it's because it delivers on every level without asking much of you. It's proof that healthy eating doesn't have to be complicated or time-consuming—sometimes the best meals are the simplest ones.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier, more flavorful result. Adjust cooking time slightly to ensure they are cooked through.

→ What vegetables work best for this dish?

Broccoli, bell peppers, and red onion are ideal, but you can also substitute with zucchini, carrots, or asparagus for variety.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Roasting for 23–25 minutes usually achieves this.

→ Can I prepare this meal ahead of time?

You can pre-chop vegetables and marinate the chicken beforehand, but roasting is best done just before serving for optimal freshness.

→ Are there suggested side dishes to serve with this meal?

For a heartier meal, serve with brown rice or quinoa to complement the protein and vegetables.