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 take out 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. Place in a small baking sheet. Season with olive oil, salt and pepper, italian 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 42 reviews
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Cook time:
Total time:
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Serves: 2

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.

15-minute-healthy-roasted-chicken-and-veggies-videoPIN RECIPE15 Minute Healthy Roasted Chicken and Veggies (Video)15 Minute Healthy Roasted Chicken and Veggies (One Pan)

168 Comments

  • Tris

    I’ll have to call bollocks on the claim of 15mins here, I’ve been cooking for 30mins now and chicken is just about cooked through…might want to revise the name and cooking time

    • Liz

      Maybe there is something wrong with your oven, or you have not cut the chicken small enough, or you have over crowded the pan.
      I have made this multiple times and have never had to cook it for more than twenty minutes.

      • Ashley

        Same here. 15-20 mins works for me every time. 😊 I cut my chicken pieces up pretty small.. Maybe 1/2-1 inch thick pieces. Same with the veggies. I absolutely love this recipe.

    • Layla

      I’m sorry the cooking time did not work out for you, Tris. Did you cut the chicken pieces small enough? we’ve never had a problem with the cooking time because the oven temp is very high. One problem many readers encounter is using a glass baking dish, which needs additional time to heat up before cooking the food.

  • Hallie Ann

    I made this tonight after my original dinner fell through. I was done prepping the chicken and veggies before the oven finished preheating. Instead of olive oil, I used safflower, a garlic parmesan seasoning packet from Knorr, and veggies I had on hand. The result was absolutely delicious! The veggies were nicely browned on the bottom, chicken was tender and not dry. Next time will use different flavors, maybe even a sauce. Thank you for sharing this recipe!

    • Layla

      I’m so glad you enjoyed your dinner, Hallie! the best part about this recipe is that you can quickly prep everything while the oven is preheating.

  • James

    i followed directions but may have used more veggies than called for.

    i baked at 500 for 15 minutes but the bottom halves of the chicken were raw … i stirred and baked another 10 minutes … certainly will remake it!

    i used a deep cast iron frying pan … i think i have 2 options: 1) put a lid on it for the first 10 minutes or put into a bigger baking dish

    any ideas?

    it is worth doing the recipe again and again

    • Layla

      You can if you dice them very small (1/4 inch) so they cook at the same rate as everything else. You can also try slicing them into thin slices like chips.

  • Misty

    I made this for the second time… I added hot pepper flakes and left out the tomatoes, added more broccoli and peppers.. Red and yellow! I also doubled up… The first time I made it, it wasn’t enough. I then made brow rice!! Yummy!! I will be making this again!!!
    Thanks for sharing

  • Jen

    This is really great. One of my new “go-toos” for weeknight dinners. Was worried about the 500 degree oven but comes out great! Thank you!

  • Jenny James

    Could you use pre cooked chicken also? That’s what I have on hand at the moment but don’t want to over cook anything.

  • Tahnee

    Hi,

    I made this for my weekly meals. Is it safe to keep in containers in refrigerator for the week? Or should I Freeze Thursday and Friday?

    Thank you!

  • Denise

    Made this last night. It was really good. I overcooked it a little and it was still good!
    I used garlic, onion powder, parsley and salt and pepper for spices as I’m not big on “Italian spices”.

      • Shannon

        The fat in coconut oil is the good fat. The medium chain fatty acids you need. It raises your HDL and lowers your LDL.

      • Allison

        Olive oil has a smoke point of between 375-470 degrees depending on which type of olive oil you use (extra virgin being on the low end and “light” being on the high-end of the heat spectrum). A 500 degree oven exceeds the smoking point of all types of olive oil, causing the oil to break down and vital nutrients to be damaged or destroyed (meaning you don’t get the health benefits). Coconut oil has a smoke point of about 350, which is also well-below the 500 degree oven. In fact, possibly the only oil (I’m aware of) with a smoke point above 500 is safflower oil. That being said, coconut oil will cook the food just the same as olive oil, with just a slightly different flavor. You could also just drop the temperature of the oven and cook the food for longer. 🙂

    • Kimberly

      Yes! You can most certainly substitute the olive oil with coconut oil. Although, the flavor of olive oil may work better with this recipe. Here’s a great article on the benefits of coconut oil. I use both. In fact, these are the only oils I use.
      http://www.health.harvard.edu/staying-healthy/coconut-oil
      “But what’s interesting about coconut oil is that it also gives “good” HDL cholesterol a boost. Fat in the diet, whether it’s saturated or unsaturated, tends to nudge HDL levels up, but coconut oil seems to be especially potent at doing so.”

  • Simone

    This was YUMMY! Served it with Quinoa side dish and Caesar Salad on the light side. I’ll definitely make this again and serve it to company too.

  • Simone Nichoy

    This was YUMMY! Served it with Quinoa side dish and Caesar Salad on the light side. I’ll definitely make this again and serve it to company too.

  • Tonya

    I love this recipe, and it is so easy! I usually make it Sunday evenings to meal prep my lunches for the week. I’m not a big fan of zucchini, so I substitute that for extra bell peppers, cook some brown rice, and voila- lunch for 4-5 days! Thank you!

  • Paige

    I’m making this tonight! What is the serving size as far as the nutritional value? I’m on a struck 1200 calorie a day diet, per Drs orders.

  • Danielle Powell

    Your recipe only calls for 1 cup bell peppers but in the video you cut up more like 3 cups. What is the correct measurement?

    • Layla

      I used extra bell peppers in the video because we had all the colors on hand and we really love the bell peppers. The recommended amount is 1 cup but feel free to add more if you like!

  • Moggie

    Sounds great, and easy, good for week night cooking. Is fat really 15 gms just for chicken & veggies? Is it the olive oil that makes it so high?
    thanks!

  • B. Winograd

    Great idea, great recipe, just don’t use olive oil at 500* or even 400* because it turns into a hydrogenated or non hydrogenated oil that’s not good for use. Use a high heat oil, like grape seed. I didn’t know this myself, until last year and made the changes in my cooking. This won’t affect the recipe at all!

  • Kathairne M

    Just made this. Very yummy! I added a couple of red potatoes and yellow squash and probably doubled the spices and added garlic powder. And then I cooked it about 6 more minutes. Loved it.

      • Layla

        It’s raw chicken breast and it doesn’t take very long to cook because it’s cut into small pieces so you basically put it all together when it’s still raw.

  • Gabrielle

    Seems like this could be tweaked for a lot of different veggies, right? I’m just thinking about what I have in the house and my family’s preferences rather than these specifics.

  • Mary

    I loved this recipe! It’s become a regular at our house. I shared it on my little health & fitness blog, too 🙂 I can’t wait to try more of your recipes. Thank you for sharing!

  • Nicole

    Do I really preheat and cook at 500 degrees? Just making sure,that seems high but just want to make sure that’s right. Thank you

  • Jim Becker

    bet would be so good BBQ leave the chicken out just the vedgs, not in the oven but use heavy duty foil, put all vegs, in foil add 1/4 cut white wine 1/4 cup soy sauce or 1/2 cup beer,, seal tight cook on grill till tender serve with BBQ what ever yummmmieeee

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