Delicious One-Pan Chicken and Veggies

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May 13, 2025

Delicious One-Pan Chicken and Veggies Recipe

Ingredients

For the chicken:

4 boneless, skinless chicken breasts (about 1.5 pounds)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste

For the vegetables:

2 cups broccoli florets (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup bell peppers, sliced (any color)
1 large red onion, sliced
1 medium zucchini, sliced
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Italian seasoning
Additional salt and pepper to taste

Equipment Needed

1 large rimmed baking sheet
Aluminum foil (optional, for easier cleanup)
Large mixing bowl
Tongs or spatula
Meat thermometer (optional, for checking chicken doneness)

Preparation Steps

1. Preheat the Oven
Preheat your oven to 400°F (200°C). A hot oven ensures that the chicken cooks evenly and the veggies roast nicely, enhancing their flavors.

2. Prepare the Chicken
In a bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Mix to create your marinade. Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. You can choose to marinate the chicken for at least 30 minutes, but it is not necessary if you’re short on time.

3. Prepare the Vegetables
While the chicken is marinating, prepare your vegetables. Clean and chop the broccoli, zucchini, and bell peppers. Halve the cherry tomatoes and slice the red onion. Place all the prepared vegetables in a large mixing bowl.

4. Season the Vegetables
Add balsamic vinegar, lemon juice, Italian seasoning, salt, and pepper to the bowl with the vegetables. Toss everything until the vegetables are coated evenly.

5. Arrange the Chicken and Veggies on the Baking Sheet
Line a large rimmed baking sheet with aluminum foil for easier cleanup (this step is optional). Place the marinated chicken breasts in the center of the baking sheet. Distribute the seasoned vegetables around the chicken, ensuring there is enough space between them for the heat to circulate.

6. Bake
Place the baking sheet in the preheated oven. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If you prefer a crispy finish, you can broil the dish for an additional 3-5 minutes at the end of the cooking time.

Serving Suggestions

Plating
When ready to serve, remove the baking sheet from the oven. Let it cool for a few minutes. Use tongs or a spatula to plate the chicken and veggies. Serve warm, garnished with freshly chopped parsley or a sprinkle of grated Parmesan cheese, if desired.

Nutritional Information

A serving of this one-pan chicken and veggies dish (approximately one chicken breast and 1 cup of mixed vegetables) contains approximately:

Calories: 350
Protein: 30g
Fat: 15g
Carbohydrates: 20g
Fiber: 5g

Cooking Tips

Visually Check: The chicken should be golden brown, and the juices should run clear when pierced. Using a meat thermometer can ensure the best results.
Vegetable Variety: Feel free to experiment with different vegetables based on what’s in season or your personal preferences. Great alternatives include asparagus, carrots, or even sweet potatoes.
Meal Prep: This dish is excellent for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

Storage Instructions

Refrigeration
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If using aluminum foil on your baking sheet, you can cover the dish directly with it for easy storage.

Freezing
For longer storage, you can freeze the cooked chicken and veggies. Let them cool completely before transferring them to freezer-safe containers. Properly stored, they can last for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the oven or microwave.

Variations

Spicy Kick: If you prefer a bit of heat, add crushed red pepper flakes to the chicken marinade or toss with diced jalapeños among the veggies.
Herb Infusion: Try fresh herbs such as rosemary, thyme, or basil for a more aromatic dish. Add fine chopped herbs to the marinade or sprinkle on top before serving.
Citrus Twist: Use lime juice instead of lemon for a different flavor profile, or add slices of lemon or lime to the baking sheet to infuse the dish with citrusy goodness.

Dietary Considerations

This one-pan chicken and veggies recipe is low-carb, gluten-free, and can be adapted for various dietary restrictions. It is also suitable for those following a ketogenic diet when served with low-carb vegetables such as broccoli and zucchini.

Cooking Time Breakdown

Preparation Time: 15-20 minutes
Marinating Time: 0-60 minutes (optional)
Cooking Time: 25-30 minutes

Conclusion (not included)

This one-pan chicken and veggies recipe is not only simple but also packed with flavor and nutrition, making it an ideal choice for weeknight dinners or meal prep sessions. By using a single pan, cleanup is a breeze, allowing you to enjoy your meal without the hassle of multiple dishes.

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By utilizing this structured recipe and cooking guide, you can easily create a delicious and wholesome one-pan chicken and veggies meal that is sure to please the whole family. Whether you’re an experienced chef or a novice in the kitchen, this dish is designed for success with its easy-to-follow steps and vibrant flavors. Enjoy cooking and indulge in the delightful taste of this versatile recipe!