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One Pan Healthy Chicken and Veggies

A simple one pan meal with chicken and fresh vegetables.
Seasoned and roasted to perfection in under 40 minutes.
Perfect for healthy dinners or weekly meal prep.
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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 small sweet potato about 1 cup
  • 1 pound boneless skinless chicken breast
  • 1 3/4 cup assorted bell peppers
  • 1 1/2 cups green beans
  • 2 heads broccoli about 3 1/2 cups

Seasoning:

  • 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

Optional Additions:

  • 3/4 cup shredded Cheddar cheese
  • Fresh cilantro
  • Lime wedges
  • Cooked rice or quinoa

Instructions
 

  • Preheat oven to 425°F and line a large sheet pan with parchment paper.
  • Pierce the sweet potato and microwave for 5 minutes, flipping halfway. Let cool, peel, and dice into small pieces.
  • Cut chicken into bite-sized cubes. Chop bell peppers, green beans, and broccoli.
  • Place chicken and vegetables on the pan.
  • Mix olive oil with all seasonings, then pour over the mixture. Toss well.
  • Spread everything evenly and bake for 10 minutes. Flip and bake another 10–20 minutes until the chicken is cooked and veggies are tender.
  • Add cheese if desired and bake 1–2 more minutes.
  • Serve your One Pan Healthy Chicken and Veggies over rice or quinoa with cilantro and lime.

Notes

  • You can substitute chicken breast with chicken thighs for extra juiciness.
  • Add avocado slices for a creamy finish.
  • Adjust spice levels by reducing cayenne pepper.