Go Back
Homemade One Pan Chicken and Veggies photo

One Pan Chicken and Veggies

A quick, all-in-one sheet pan meal of seasoned chicken, sweet potato, bell peppers, green beans, and broccoli topped with melted cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sweet potato about 1 cup, pierced and microwaved
  • 1 pound boneless skinless chicken breast cut into 1/2-inch pieces
  • 1.75 cup assorted bell peppers about 8–10 miniature bell peppers or equivalent, stems and seeds removed, coarsely chopped
  • 1.5 cup green beans trimmed and cut in half
  • 2 heads broccoli coarsely chopped, about 3 1/2 cups
  • 5 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3/4 cup freshly shredded Cheddar cheese optional, or use Colby jack, Mexican blend, or pepper jack
  • fresh cilantro optional, for serving
  • limes cut into wedges, optional, for serving
  • cooked rice or quinoa for serving or meal prep

Equipment

  • Large sheet pan (15 x 21 inches)
  • Parchment Paper
  • Microwave-safe plate
  • Mixing Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs

Method
 

  1. Preheat the oven to 425°F (220°C). Line a very large sheet pan with parchment paper and set aside.
  2. Pierce the sweet potato several times with a fork. Microwave on a microwave-safe plate for 5 minutes, flipping after 2½ minutes. Let cool slightly, peel, and chop into very small pieces.
  3. Cut the chicken into 1/2-inch pieces. Remove stems and seeds from the peppers and coarsely chop. Trim and halve the green beans. Coarsely chop the broccoli.
  4. Place the chopped sweet potato, chicken, bell peppers, green beans, and broccoli on the prepared sheet pan in an even layer.
  5. In a small bowl, whisk together the olive oil, chili powder, paprika, granulated sugar, onion powder, garlic powder, ground cumin, cayenne, and salt.
  6. Pour the seasoning mixture over the chicken and vegetables and toss with your hands or tongs until everything is evenly coated. Spread into a single even layer.
  7. Bake for 10 minutes. Remove the pan, flip or stir the pieces to turn, then return to the oven and bake another 10–20 minutes until the vegetables are crisp-tender and the chicken is cooked through (about 20 minutes total for me).
  8. If using cheese, sprinkle the shredded Cheddar over the hot pan and return to the oven 1–2 minutes until melted.
  9. Serve the chicken and veggies over cooked rice or quinoa, and top with fresh cilantro and lime wedges if desired.

Notes

  • For more tender, well-roasted veggies, bake vegetables alone for 10 minutes before adding the chicken.
  • Divide cooked quinoa and this dish evenly into 4 meal-prep containers for lunches.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat leftovers in a skillet or microwave until warmed through.