Healthy 5-Ingredient Chicken Veggies (Printable Version)

Quick, nutritious one-pan chicken paired with vibrant roasted vegetables, perfect for busy evenings.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups bell peppers, sliced, mixed colors
04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli, bell peppers, and red onion. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss until evenly coated.
03 - Arrange chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Spread seasoned vegetables evenly around the chicken on the sheet pan in a single layer.
05 - Roast for 23 to 25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Allow to rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.

# Expert Advice:

01 -
  • It's done in 35 minutes flat, which means dinner is ready before anyone gets too hungry or cranky.
  • Everything cooks on one pan, so you'll spend more time eating and less time scrubbing pots.
  • The vegetables get crispy and caramelized while the chicken stays tender, creating this perfect textural contrast that tastes restaurant quality.
  • You can prep ingredients in the morning and roast it all when you get home, making weeknight cooking feel actually manageable.
02 -
  • Don't overcrowd the pan or pile vegetables on top of each other—they need space to roast properly, or you'll end up with steamed vegetables instead of that gorgeous caramelization.
  • Check the thickest part of the chicken breast with a meat thermometer because relying on color alone once left me with slightly underdone chicken, which taught me this lesson the hard way.
03 -
  • Arrange chicken breasts on the pan first so you can cluster vegetables around them, ensuring both cook at the same rate and the chicken doesn't dry out from direct heat.
  • If your chicken breasts are particularly thick, gently pound them to even thickness before seasoning, which guarantees they'll cook through without the edges drying out.
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