One-Pan Chicken and Veggies

Posted: January 11

Time: 30 minutes

Yield: 5 servings

recipe image

Easy, delicious, and…healthy? Yes, One-Pan Chicken and Veggies has the perfect blend of flavors to make you happy and the nutrients to make you feel good! Plus it’s easy to make and to clean up, since all of the savory and garden-fresh ingredients cook in exactly one pan. One-Pan Chicken and Veggies is perfect for ladling over brown rice or eating on its own for a low-carb but great taste meal.


• 3 pounds chicken breast, boneless, skinless, and cut into 2-inch chunks • 3 cups broccoli florets • 1 red bell pepper, chopped • 1 yellow bell pepper, chopped • 2 large carrots, cut into 1-inch chunks • 1 red onion, sliced thin • 1/2 cup olive oil • 1 teaspoon kosher salt • 1/2 teaspoon black pepper • 1 teaspoon smoked paprika • 1/2 teaspoon dried oregano • 1/2 teaspoon garlic powder


Step 1

Preheat the oven to 475 degrees F.

Step 2

Line a 9x13-inch pan with aluminum foil.

Step 3

Spread the chicken, broccoli, red bell pepper, yellow bell pepper, carrots, and red onion across the bottom of the pan.

Step 4

In a small bowl, whisk together the olive oil, salt, pepper, paprika, oregano, and garlic powder.

Step 5

Pour the spice mixture over the chicken and veggies, making sure everything is evenly coated.

Step 6

Roast until the chicken is fully cooked and no longer pink, with an internal temperature of 165 degrees F, about 18 minutes.

Step 7


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