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Sheet Pan Chicken and Veggies Recipe
Swaggy Eats

Sheet Pan Chicken and Veggies

This Sheet Pan Chicken and Veggies is a quick, healthy, and delicious meal! Packed with lean protein and colorful veggies, it’s perfect for busy nights. Just chop, season, and roast—all in one pan for minimal cleanup!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 2 carrots, sliced
  • 2 tbsp Avocado Oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt

Method
 

  1. Preheat your oven to 400°F
  2. Season the chicken: In a bowl, toss chicken with 1 tbsp avocado oil, garlic powder, paprika, black pepper, and salt.
  3. Prepare the veggies: In another bowl, toss broccoli, bell pepper, red onion, and carrots with the remaining avocado oil.
  4. Arrange on a sheet pan: Spread the chicken and veggies evenly.
  5. Roast for 20-25 minutes, flipping halfway, until the chicken is fully cooked and vegetables are tender.
  6. Serve and enjoy: A delicious and healthy meal in no time!

Notes

Tips for the Best Results

  • Cut all veggies to similar sizes for even cooking.
  • Use parchment paper for easy cleanup.
  • Add a squeeze of lemon juice before serving for extra freshness.