15 Minute Healthy Roasted Chicken and Veggies (Video)

Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes. 
15 Minute Healthy Roasted Chicken and Veggies (One Pan) This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.

This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the takeout is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a  side of rice, quinoa, or bread.
15 Minute Healthy Roasted Chicken and Veggies (One Pan) To being, chop the veggies and chicken and place on a small baking sheet. Season with olive oil, salt and pepper,Italiann seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!
15 Minute Healthy Roasted Chicken and Veggies (One Pan) 15 Minute Healthy Roasted Chicken and Veggies (One Pan)

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

4.9 from 60 reviews
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Serves: 2
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Ingredients

  • 2 medium chicken breasts, chopped
  • 1 cup bell pepper, chopped (any colors you like)
  • ½ onion, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • ½ cup tomatoes, chopped or plum/grape
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon italian seasoning
  • ¼ teaspoon paprika (optional)

Instructions

  1. Preheat oven to 500 degree F.

  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

    Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

  3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

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210 Comments

  • Lori

    What is the serving size? 1 cup?. By the way I just made this. I added asparagus to mine and used lemon pepper seasoning. So good!!! Thank you

  • Jan

    This is company worthy. Absolutely delicious and so easy. I always double the recipe and make a little extra of the oil and of the seasonings. When the veggies cook they release enough liquid to make a nice sauce. Five Stars. I have also made it using half chicken and half top sirloin.

  • Mona

    This was so delicious, thank you!!! I thought, “there’s no way this is going to taste like anything” but the flavors were great, the spices didn’t get diluted, and I’m a huge fan of roasted broccoli already.
    And FIFTEEN MINUTES! #lifechanging

  • Melanie

    I don’t always leave comments on recipes I’ve tried but when I do, it’s probably because we loved it and I made it twice in one week. This totally didn’t seem like my thing but it’s good, fast and easy. It also packs well for lunches.

  • LW

    We absolutely love this recipe! It is so fast, easy, and delicious. I just throw in whatever vegetables I have on hand and voilà!

  • Ashley

    This meal is amazing!! It has become a weekly or bi-weekly staple in our house. I use more veggies than called for, 2-3 bell peppers of assorted colors, carrots sliced thin and tonight I’m also adding cauliflower, can’t wait! Even my picky kids love this meal. I bake it at 425 for about 30 minutes and it comes out perfectly! Thanks so much for the recipe, I highly recommend it!

  • Jeanne

    Oh my! I found this recipe when searching Pinterest for low carb recipes to meal prep. Made it tonight. I doubled the entire recipe and threw in a couple of handfuls of baby bella mushrooms. Cooked on 500 for about 18 minutes per pan. I had to use three pans to keep things in one layer it made so much but it does cook down a lot. It is fantastic!! Will really enjoy my work lunches in the middle of the night this week! Thanks for a great recipe. I will be repeating this one!

  • Vanessa

    Beautiful dish made this a few times, the second one came out better reduced oven to 220 degrees and cooked it for 30 minutes turning after 15 minutes. I add very littl olive oil and more veggies. Great hit in my house very healthy meal

    • Diane

      Hi Shannon,

      I made it tonight and the veggies were fine (Because of the high heat). However, I added another chicken breast to it and the chicken on the bottom of the dish wasn’t cooked all the way so I added another 10 minutes. Also, the broccoli, if cut too large, will be very al dente if only cooked for 15 minutes.

  • Kimberly

    Excellent and very easy to make. I added squeezed lemon after baking in the oven and while cooling. Used for meal prep lunches. I will do the same for dinner.

  • Eva

    I LOVE this recipe!!! It has become a staple in our home. Thank you so much! I tweeked it just a bit, by using smoked sausage in lieu of chicken, and adding parboiled potatoes, as well as lemon pepper seasoning. I also doubled the veggie amount.

  • Dianne

    So I am on an oil-free diet right now. Just for two days … I haven’t cut oils out of my diet. Has anybody tried this without oil? Could I wrap it in foil for the first few minutes so that it doesn’t burn and then let it brown for the last few minutes? Any suggestions?

    • Layla

      500 helps the chicken char and retain it’s moister but others have tried lower temperatures and it worked for them! The lowest I would recommend is 425F.

  • Mickey

    Just made this. I added garlic seasoning. I also added potatoes so I had to cook it about 30 minutes. I liked it. My sister said it needed something like a sauce. Will read other comments to see what others have done. Thanks for the recipe!

    • Mickey

      Also used frozen broccoli and cauliflower mix. I didn’t have bell pepper or zucchini. It needed more vegetables will add more next time I make it.

  • Emily

    I found this, made it last night. I used 3 chicken breast cut in small pieces. Added mushrooms to it, doubled my batch. added 1 whole -green, red, yellow peppers. Found some zesty dry itailian mix, Made two pans full, so we would have left overs. The chucken was not dry, tasted great. was so easy to make. Thank you.

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