Healthy 5-Ingredient Chicken Veggies (Printable)

Nutritious one-pan meal with chicken and vibrant roasted vegetables, ready in just 35 minutes.

# 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 extra virgin 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 aluminum foil for effortless cleanup.
02 - In a large mixing bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the black pepper. Toss thoroughly to coat evenly.
03 - Position chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper. Distribute seasoned vegetables in a single layer around the chicken.
04 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization on the edges.
05 - Allow the dish to rest for 2 to 3 minutes. Slice chicken if desired and serve alongside roasted vegetables.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The vegetables get tender and slightly caramelized while the chicken stays juicy—it's the kind of balance that feels intentional but happens almost by accident.
  • You can have a restaurant-quality meal on the table in under 40 minutes without feeling like you've been stuck in the kitchen.
02 -
  • Don't overcrowd the pan—give the chicken and vegetables breathing room so they roast instead of steaming, which is the difference between crispy edges and soggy vegetables.
  • Pat your chicken breasts completely dry before seasoning them; any moisture on the surface will prevent browning and leaves you with pale, disappointing chicken.
03 -
  • Invest in a reliable instant-read thermometer—it removes all guesswork about whether the chicken is done and prevents the stress of cutting into it at the table to check.
  • Arrange your vegetables so they're not directly under the chicken, which blocks the heat and prevents proper caramelization on the bottom surface.
Go back