This oven roasted chicken and vegetables is a healthy, flavorful recipe, that’s super easy to whip up. The veggies have a crunchy texture, the chicken is juicy and perfectly tender. It’s my all-time favorite chicken recipe that’s ideal for meal prep. Incredibly easy to customize with your favorite seasoning!
I am a fan of meal planning because it saves me tons of money, time and relieves the stress of “What I am going to cook today, so everyone can enjoy it?”. It takes me about 30 minutes to plan every meal of the week and make a quick grocery list. Super easy!
Oven Roasted Chicken and Vegetables
I make these roasted veggies and chicken recipes at least twice a week – it’s a game-changer because the chicken is succulent and with a few spices you can make a mouth-watering keto chicken dis in just 15 minutes. Perfect!
Best of all, you can use only the vegetables you like. I would add some eggplant or Brussels sprouts as well. They are super low in carbs vegetables! With just a few simple ingredients this one-pan roasted chicken with vegetables tastes unbelievable, loaded with Italian flavors.
To make this gorgeous chicken dish, just chop the vegetables and the chicken. Season well and bake for about 15 minutes in the preheated oven. I’m sure there’s no easier healthy recipe that’s so filling and delicious.
Watch the video below to see how easy is to prepare this healthy tray baked chicken and vegetables recipe:
What Are The Best Vegetables to Roast?
You can roast any vegetables you like:
- Broccoli
- Cauliflower
- Brussels sprouts
- Zucchini
- Eggplant
- Squash
- Onions
- Bell peppers
Sheet Pan Oven Roasted Chicken and Vegetables Ingredients:
To make this baked chicken breasts with veggies, you will need:
- Chicken breasts – You can use either fresh or frozen chicken breast (thaw before baking). Some chicken breasts come pre-seasoned, so you can already mix with the veggies and bake in the oven.
- Butter or olive oil – Choose the one you like your pick! Roasted vegetables with a little butter flavor are my favorite, but olive oil is great too.
- Vegetables – red bell pepper, yellow pepper, onion, zucchini, broccoli are just a few of my options. Feel free to use up any leftover veggies you have in your fridge. If you want to roast potatoes (not low carb) and carrots, remember that they take longer to bake.
- Seasonings – Season this sheet pan recipe with your seasonings of choice. I love to add salt, black pepper, and Italian Seasoning. You can also sprinkle the chicken with my homemade chicken seasoning that’s out of this world.
How To make Oven Roasted Healthy Chicken and Vegetables?
- Preheat your oven to 475F. This high temperature cooks the vegetables and chicken faster while keeping their color and texture.
- Spread the vegetables and chicken in a sheet pan, drizzle with olive oil, and season well. Use a spatula to toss them. You can use your hands as well.
- Stir the vegetables halfway through to make sure that they are crispy on both sides.
Helpful kitchen tools to use
- Sheet pan – I use this sheet pan all the time, it’s non-stick and perfect for healthy dishes.
- Parchment paper – If your sheet pan is not non-stick, use parchment paper for easy clean-up.
Looking for More Chicken Recipes? Try these:
- Juicy Air Fryer Whole Chicken
- Easy Creamy Chicken Marsala Recipe
- Cream Cheese Spinach Stuffed Chicken Breast • {Low Carb, Keto}
- Super Easy Chicken Fajitas {Low Carb, Keto, Paleo}
Sheet Pan Oven Roasted Chicken Breast and Vegetables
Description
Ingredients
- 2 medium chicken breasts chopped
- 1 medium red bell pepper chopped
- 1 medium yellow pepper chopped
- 1/2 medium onion chopped
- 1 medium zucchini chopped
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika optional
- 1 tsp garlic powder
Instructions
- Preheat oven to 475°F/ 250°C.
- Chop all the veggies into bite sized pieces.
- Chop the chicken breasts into bite-sized cubes. Place the chicken and chopped vegetable to your a sheet pan and drizzle with olive oil. Season with salt, pepper, garlic powder, Italian seasoning, and paprika. Toss to combine.
- Bake for about 15 minutes or until the veggies and chicken are cooked. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
I always put this in two pans. It makes a great healthy lunch and is so quick and easy. 🙂