Sheet pan meals simplify dinner without sacrificing flavor or balance. This Sheet Pan Chicken and Vegetables recipe combines tender chicken breast with sweet potatoes, broccoli, zucchini, squash, and bell peppers to create a colorful and satisfying meal. Everything cooks together on a single pan, making preparation efficient and cleanup minimal.
With familiar ingredients and straightforward seasoning, this recipe fits easily into a regular meal rotation. Built around high quality protein and whole food ingredients, it supports sustainable weight loss habits while keeping cooking practical. It works well for family dinners, leftovers, or meal prep when you want something dependable, filling, and easy to prepare.
Nutrition
420 Calories | 16g Fat | 23g Carbohydrates | 39g Protein | 7g Fiber
Per Serving
Serves 4
Ingredients
- 1 Medium Sweet Potato, peeled and diced into ½ inch pieces
- 3 tbsp Extra Virgin Olive Oil, divided
- 1 ¼ tsp Kosher Salt, divided
- ¾ tsp Ground Black Pepper
- 1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite size pieces
- 1 Small Head Broccoli, cut into florets (about 2 cups)
- 1 Red Bell Pepper, cored and cut into ½ inch pieces
- 1 Zucchini, halved lengthwise and sliced
- 1 Yellow Squash, halved lengthwise and sliced
- Zest and Juice of 1 Lemon
- 2 ½ tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ Cup Freshly Grated Parmesan Cheese
Directions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
- Place the diced Sweet Potato in a bowl. Toss with 1 tablespoon Extra Virgin Olive Oil, ¼ teaspoon Kosher Salt, and ¼ teaspoon Ground Black Pepper. Spread in an even layer on the baking sheet. Bake for 10 minutes.
- In the same bowl, combine the Chicken Breasts, Broccoli, Red Bell Pepper, Zucchini, and Yellow Squash. Add the remaining Extra Virgin Olive Oil, Lemon zest and juice, Italian Seasoning, Garlic Powder, Onion Powder, remaining Kosher Salt, and remaining Ground Black Pepper. Toss until evenly coated.
- Remove the sheet pan from the oven and add the chicken and vegetable mixture. Spread everything into a single layer.
- Return to the oven and roast for 15 to 20 minutes, stirring once halfway through, until the Chicken Breasts are cooked through and the vegetables are tender.
- Remove from the oven and sprinkle with Parmesan Cheese. Serve warm.
Pro-Tips
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Cut Vegetables into similar sized pieces so everything cooks evenly.
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Give Sweet Potatoes a head start so they finish at the same time as the Chicken Breasts.
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Swap in other Vegetables that roast well, such as carrots or cauliflower.
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Leftovers store well in the refrigerator for up to four days and reheat easily.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
