Healthy 5-Ingredient Sheet Pan

When weeknight dinners feel like a chore, this Healthy 5-Ingredient Sheet Pan Chicken and Veggies swoops in to save the day. Imagine tender, juicy chicken breasts roasted alongside a rainbow of vegetables—vibrant bell peppers, crisp broccoli florets, and sweet red onion wedges—all kissed with Italian herbs and golden olive oil. Everything cooks together on a single pan, which means less prep, less cleanup, and more time to actually enjoy your meal. This is the kind of recipe that makes healthy eating feel effortless and delicious.

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Sheet pan dinners have become a weeknight staple for good reason. They streamline cooking, maximize flavor through roasting, and let you build a complete, balanced meal without juggling multiple pots and pans. This particular combination of chicken and vegetables is a crowd-pleaser, appealing to both adults and kids alike. The high oven heat creates beautifully caramelized edges on the veggies while keeping the chicken moist and tender. Plus, the aroma of Italian herbs filling your kitchen is simply irresistible.

Ingredients

• Proteins: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• Vegetables: 2 cups broccoli florets, 2 cups bell peppers sliced (use mixed colors), 1 red onion cut into wedges
• Flavor: 3 tablespoons olive oil, 1 ½ teaspoons Italian seasoning (or dried mixed herbs), 1 teaspoon salt, ½ teaspoon black pepper

Instructions

Step 1: Preheat and Prepare

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Season the Vegetables

In a large bowl, combine the broccoli, bell peppers, and red onion. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss to coat evenly.

Step 3: Season the Chicken

Arrange the chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.

Step 4: Arrange on Pan

Spread the vegetables evenly around the chicken on the sheet pan in a single layer.

Step 5: Roast

Roast for 23–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and slightly caramelized.

Step 6: Rest and Serve

Let rest for 2–3 minutes before serving. Slice the chicken if desired and serve with the roasted veggies.

Zusatztipps für die Zubereitung

To ensure even cooking, try to choose chicken breasts that are similar in size and thickness. If you have thicker pieces, you can butterfly or pound them to an even thickness. Make sure to spread the vegetables in a single layer without overcrowding—this allows them to roast rather than steam, giving you those delicious caramelized edges. Using parchment paper or foil not only makes cleanup easier but also prevents sticking. Check the chicken's internal temperature with a meat thermometer to guarantee it reaches 165°F for food safety.

Varianten und Anpassungen

This recipe is wonderfully flexible. Substitute chicken thighs for juicier, more flavorful meat that's harder to overcook. Change up the vegetables based on what's in season or what you have on hand—zucchini, carrots, cherry tomatoes, and asparagus all work beautifully. For added depth, try different herb blends like herbes de Provence or a smoky paprika rub. If you prefer more heat, add red pepper flakes or cayenne to the seasoning mix. You can also swap the olive oil for avocado oil if you prefer its neutral flavor and higher smoke point.

Serviervorschläge

This sheet pan chicken and veggies is delicious on its own, but you can easily turn it into a heartier meal. Serve it over brown rice, quinoa, or cauliflower rice for extra substance. Add a squeeze of fresh lemon juice just before serving to brighten all the flavors. A dollop of Greek yogurt or a drizzle of tahini sauce makes a wonderful creamy accompaniment. For a complete Mediterranean-inspired meal, pair it with a simple side salad dressed with lemon vinaigrette and some warm pita bread. Leftovers are fantastic—slice the chicken and toss everything into grain bowls or wraps for easy lunches throughout the week.

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This Healthy 5-Ingredient Sheet Pan Chicken and Veggies proves that eating well doesn't have to be complicated or time-consuming. With minimal ingredients, simple preparation, and just one pan to clean, you can have a colorful, nutritious dinner on the table in 35 minutes. Whether you're cooking for your family on a busy Tuesday or meal-prepping for the week ahead, this recipe delivers consistent, delicious results every single time. Enjoy the simplicity, savor the flavors, and feel good knowing you've nourished yourself with wholesome, real food.

Recipe FAQ

→ What vegetables work best for this sheet pan dish?

Broccoli florets, bell peppers, and red onions create a vibrant and flavorful veggie medley, but zucchini, carrots, or asparagus can be delicious alternatives.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear, typically after 23-25 minutes of roasting.

→ Can I use chicken thighs instead of breasts?

Yes, substituting chicken thighs will yield juicier meat while maintaining similar cooking times on the sheet pan.

→ What seasoning is used for flavoring?

Italian seasoning, along with salt, black pepper, and olive oil, adds a fragrant and balanced flavor to both chicken and vegetables.

→ Is this dish suitable for gluten-free and low-carb diets?

Absolutely, the ingredients used are naturally gluten-free and low in carbohydrates, making it suitable for those dietary preferences.