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)

4.8 from 50 reviews
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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)

195 Comments

  • 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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