Sheet Pan Chicken and Veggies

Baked diced chicken breast, sweet potatoes, broccoli, zucchini, bell pepper, and cherry tomatoes on a baking sheet topped with grated Parmesan cheese and herbs.

4.73 from 11 votes

This Sheet Pan Chicken and Veggies recipe is an easy and delicious weeknight meal that will be ready in no time. Diced chicken breast, sweet potatoes, broccoli, bell pepper, zucchini, and cherry tomatoes are roasted in the oven until perfectly tender and flavorful. Plus, there is minimal clean up time – just one pan to clean!

Prep Time15

Cook Time25

Total Time36

Course: Dinner, lunch, Side Dish

Cuisine: American

Servings: people

Calories: 350kcal

Author: Veronika Grove

Ingredients

1 pound boneless skinless chicken breast cut into 1-inch cubes
1 sweet potato diced
1 broccoli cut into florets
1 red bell pepper diced
1 zucchini diced
1 cup cherry tomatoes
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon dried thyme
3 tablespoons olive oil

Instructions

Preheat the oven to 400F.
Pat dry chicken breasts and dice into 1-inch cubes. Dice sweet potatoes, broccoli, zucchini, and red bell pepper in similar size.
Place on a large baking sheet cherry tomatoes, diced chicken, sweet potatoes, broccoli, zucchini, and red bell pepper.
Sprinkle over 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, ¾ tsp dried oregano, ¾ tsp dried thyme, and drizzle over 3 tbsp olive oil. Then toss everything to evenly coat and spread in a single layer.
Transfer to a preheated oven and bake at 400F for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Stir once halfway through.
Top everything with some freshly grated Parmesan cheese and chopped parsley, and it’s ready to serve.

Notes

Cut the veggies in uniform pieces. To ensure that the veggies cook evenly, you need to cut them in similar size pieces.
Use the right pan. Make sure to use a large, rimmed baking sheet. That will allow to spread chicken and veggies in a single layer for even cooking.
Use a meat thermometer. To make sure the chicken is cooked through and safe to eat, you can use a meat thermometer. The internal temperature of the meat should read at least 165F.
How to store. You can refrigerate it in an air-tight container for up to 4 days.

Nutrition