Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes.
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.
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!
Watch Video 15 Minute Chicken and Veggies
15 Minute Healthy Roasted Chicken and Veggies (One Pan)
Ingredients
- 2 medium chicken breasts, chopped
- 1 cup bell pepper, chopped (any colors you like)
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 cup tomatoes, chopped or plum/grape
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon italian seasoning
- 1/4 teaspoon paprika, optional
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.
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
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.
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.
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.
Cook the chicken on a separate pan so it isn’t crowded.
Oven broke down when I was preparing. Any other ways to cook this without the oven
Saute everything in a pan or skillet on the stove-top for about 8-10 minutes!
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!
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.
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
This recipe was a hit with my family!!.it was very tasty and I will definitely make it again!
Could I add Butternut squash to it or should I cook that separate?
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.
I would like to make this tonight but I don’t have he broccoli can I put in asparagus?
Yes of course you can! Feel free to use any of your favorite veggies 🙂
love all of these ingredients, and also how balanced they are, even roughly chopped to the same size! Thank you for this recipe!
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
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!
So simple and easy to make. My only regret was not using more vegetables!
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.
I would just cook the veggies with this recipe and mix in the chicken at the very end.
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!
You can place them in the fridge for you to 4 days.
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”.
Can I substitute the olive oil with coconut oil?
Coconut oil is extremely high in saturated fat contrary to most people’s beliefs…
The fat in coconut oil is the good fat. The medium chain fatty acids you need. It raises your HDL and lowers your LDL.
It raises HDL but no proof it lowers the LDL
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. 🙂
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.”
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.
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.
Can you use Pyrex casserole dish to cook?
Yes you can But I would not recommend heating the oven temp above 450F for a Pyrex glass dish. Try baking it at 425F for 20 minutes.
I love this recipe!! I was a little nervous about the 500 degree oven, but it came out perfect!
What is the serving size? I am cooking today and need the serving size for the amount of calories thank you!
The serving size is about 2 cups of cooked chicken and veggies.
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!
I made this one pan dinner tonight and it was delicious.
My husband doesn’t like to try new recipes but he really enjoyed dinner tonight.
Thank you for sharing
I haven’t cooked it yet. This comment list keeps popping up and I can’t see the recipe
Please try re-loading the page
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.
The serving size is about 2 cups of cooked chicken and veggies.
I bought the ingredients and made my partner make it. He didn’t mind though. It was a great dinner.
Can leftovers be frozen?
Yes!
Can you use chicken thighs instead of breasts
Yes you can! Cook the chicken for an extra 10 minutes if you are using thighs. Enjoy!
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?
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!
Thank you! I made this tonight with rice and my husband and I both loved it! Easy and healthy!