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)

Watch Video 15 Minute Chicken and Veggies


4.77 from 200 votes

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

By: Layla
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
Prep5 minutes
Cook15 minutes
Total20 minutes
Servings 2

Ingredients 

Instructions 

  • Preheat oven to 500 degree F.

  • 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.

  • Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
like this recipe? Rate & Comment below!

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)



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334 Comments

  1. 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!

  2. 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!

  3. 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.

    1. When you cut the chicken is it already cooked or basically put all together while raw and it cooks in the oven?

      1. 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.

  4. Would frozen veggies work with this recipe? I know fresh is better but all I have on hand is frozen.

    1. Yes they should work fine but be sure to de-frost them for a few minutes.

  5. 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.

  6. 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!

  7. 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

  8. 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

  9. This dish was super easy to make, I used chicken thighs just because my fiancé prefers thighs than chicken breast because they aren’t as dry; it came out super good, very juicy and delicious! Definately making this again!

  10. Yum is right. Just found Yummly over the weekend and this was the first recipe I tried with a couple of modifications — I used chicken thighs (they are cheaper and I think have more flavor) and I used brussel sprouts instead of broccoli (that’s what I had on hand). It took me a bit longer to do the prep (a bit out of practice and tiny kitchen — closer to 20 min prep, but I think 5-10 is reasonable if you cook all the time). I also cooked it for 20 min. It was delicious and easy. Could become a go-to meal for me. Thanks Yummly (and Gimmedelicious).

    1. I understand what you mean about the prep. I usually prep 5x faster than hubby! I’m glad you enjoyed the recipe; Add brussels sprouts and using thighs sounds delicious too! I’m curious though, Did you chop up the thighs or bake them whole?

      1. Layla, I chopped up the thighs. Thanks for a great & easy recipe. Do you stir the chicken & veg part way during the roasting? I didn’t at first, but when I checked at 15 minutes, it seemed like it needed a bit more time and I gave it a stir — seemed to work well.

        Thanks again — I’m going to look for more of your recipes

        1. Yum, Great idea! I will try it with thighs next time. I don’t stir the veggies because I like it when they’re charred on top.

          1. Layla,

            I explored your site further to discover that it’s all you — a one woman operation — how cool. I also love that you encourage others to become food bloggers as well. That’s amazing that you are making real money and only doing it for three years. How much time do you spend doing it?

            You have a new fan here. Looking forward to trying more of your recipes.

            Take care,

            Jonathan

            1. Thanks so much! It is a one women operation for now and it’s unbelievable how quickly the blog is growing – The blog get’s over 1 million monthly visitors now! I spend most of my day working on this blog because posting just 1 recipe is a long process that takes most of my day and sometimes the next day as well. I’m glad I have a new reader and I hope you like my other recipes as much as you liked this one! 🙂

  11. Oh my…this was delicious!! I have to admit, I was very leary about the 500 degree temperature, but it was PERFECT!!! This dish ended up being the juiciest chicken I’ve ever made. Kuddos to the chef!!

  12. Does this work well as a freezer meal? It seems like it would. We LOVE this recipe! I’ve made it many times. My girls even like it! Thank you for sharing it!

    1. Yes, you can freeze it and then re-heat it in the microwave.

  13. This is excellent! And super easy. I’m afraid of my 500 degree oven. Ha ha! So I did it at 450 for about 20-25 minutes. 🙂

  14. I recently met with my Cooking Group and your recipe was prepared. It was enjoyed by all. What a great tasting meal!

  15. I made this last night for my boyfriend and I. The recipe is a keeper! I learned a) cut the zuchinni into larger pieces (that got mushy), b) use less oil, c) let oven totally pre-heat before putting the pan in. I used cajun seasoning instead of Italian and that worked fine. Next time I’ll add some yellow summer squash and, when in season, asparagus.

    It IS time-consuming to prep but at least that can easily be done ahead of time.

  16. Looks amazing however questioning nutritional info. How can one serving have 23g of fat when the recipe only calls for 2 tbs of olive oil at 14 g of fat per tbs ? Looking for WW recipes and this one comes out a 11 points,

    1. I suspect the nutritional information is for the ENTIRE dish. According to one site I read, a double chicken breast weighing 13 oz (including skin and bone) is 240 calories. Just a guess, but I think 422 calories per serving is excessive.

      1. That is exactly what I was going to write…then I read your comment. The fat per serving is not 24g either.

      2. Yes you’re right! the facts were for the entire dish. I’ve updated the nutritional facts!

    2. Hey thanks for pointing that out. Turns out the nutrition app did not split the servings. The facts have been updated!

  17. O M G…Awesome and divine, very fast made and yummy, i was in haven eating this meal for diner, and my hubby and 4years old really enjoyed too. I just added some yellow squash too and oven 475 for 20-25 min (I redused the recipe for 3 portion). Thank you for sharing so healthy, delicious and very fast diner.

  18. I wonder how this would turn out if you used a cooking spray instead of olive oil?

  19. Made this last evening for dinner. We loved it. I have one vegetarian in the family, so we used two sheet pans. The meat-heads 🙂 agreed to have this often, and switch up with steak, sausage, shrimp, or fish sometimes. Yum!

  20. OMG….. this was sooooo good. I tossed the raw ingredients in olive oil, nature seasoning, italian seasoning, lawrys with cracked black pepper, onion and garlic powder. 25 minutes at 475. I served with white rice and a little grated parmesan. It was absolutely delicious. I can see this recipe being in rotation at least 2 to 3 times a month. It was a little time consuming chopping the veggies ut it really was worth it. I will also use a larger cookie sheet so all the veggies char evenly.

  21. I added Balsamic vinegar to the recipe and served it with pasta with a white wine, lemon cream sauce.

  22. I cooked this tonight, OMG!!!!!! I used shrimp instead of chicken and added carrots and mushrooms…… Defiently will cook again with chicken and shrimp….

  23. Since I did not get an answer to my original question, I will just mention that I roasted mine at 425 degrees for about 30 minutes. (I had asked how long to roast at a lower temperature since I don’t like setting my oven as high as 500 degrees). I used the large roasting pan that came with my oven since I doubled the recipe. I do like Italian seasoning, so I used that. Since we like garlic, I put half the amount of salt and used garlic salt for the remaining half. We all really liked it! I may try it with McCormick’s Mediterranean blend seasoning next time.

  24. This is a good recipe but would be better if you left off the Italian seasoning….we thought that was just too strong. Next time I’ll leave out the Italian seas…and lightly sprinkle the top with Garlic Salt (which is how I usually roast veggies). It also took 20 minutes in my oven.

  25. Can you make it in an aluminum disposal pan? Also can you substitute chicken for meat? How long will the cooking tI’m be?

  26. I cook for clients for a living. My one client decided that he wanted to try this for dinner the next time I am at his home.

  27. Hoping this will be received soon…..do you think I can do this on the grill in a foil pack?

    Thanks!

      1. I just saw this! Thanks! I’m trying it right now. Forgot to spray the foil with pam, so hopefully the oil was enough to help it not stick!

    1. You absolutely can! I have done a very similar recipe on the grill with a foil pack. The chicken came out exceptionally juicy and flavorful! I would also end up covering this dish in the oven until the last 7 minutes or so in order to get the same effect. Hope this helped!