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)

Watch Video 15 Minute Chicken and Veggies

4.84 from 79 votes

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Layla


  • 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


  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)


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


    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!


    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.


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


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

    Mary Herzog

    Enjoyed, and my husband loved it.

    Karen Goodall

    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.


      Thanks for the tips!

        Karen Goodall

        You’re welcome, Marianne!


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


    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.


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



      Yes you can!


        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!


      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!


    What is the sheet that you have covering the bottom of your pan?


    I use this dish at least twice a week…… Switching out the meats and veggies…. It’s a family staple….. Only thing I change is I use a baking dish (like Pyrex) bake at 400 instead, and cook a little longer!!!!! BEST RECIPE EVER!!!! thank you for sharing!!!


      So glad you like the recipe!! We have it all the time too, it’s one of our favorites!

      Karen Goodall

      Cyndi, I would prefer to cook it at a lower temperature, too. (High oven temperatures set my smoke alarms off!). So how long did you cook it at 400 degrees?


    Hi, love the look of this recipe just wanted to ask what do you mean by Italian seasoning? Does it mean Italian dried herbs or Italian seasoning dressing you would use on a salad? I am in Australia, would love someone to lend a hand before I make. Thanks 🙂


      The dry seasoning. You can also easily make your on by using your favorite italian spices or fresh herbs!


        Thank you Layla for your quick reply, I will be making this for dinner tomorrow night.
        The recipe looks terrific…


    Do you reccommend any spice other than paprika? I plan on making this tonight & just saw I ran out!


    i f i cooked this on the stove, should i cook chicken first in oil then add veggies?


      I would heat up the pan for at least a minute on high heat then just add the oil and veggies to the pan all at once and cook on high for 10 minutes.

    Ian van Staden

    I tried this tonight and it was very easy but I had a lot of liquid so the veggies were almost steamed so not as nice. I used cooking paper on the bottom of the roasting pan, could this be the reason? I like the idea and will try it again.


      It maybe the parchment paper or that you didn’t heat up the oven long enough. Please let us know how it turns out next time!


      I had the same issue. Didn’t use any parchment paper either. Broccoli was the only thing that charred… Everything else was soggy which I’m not a fan of. Chicken was good.


    Do you pre cook the chicken before putting it in the oven? Or if it is cut in small enough pieces will it cook thoroughly in the oven?


    My partner and I made this the other night. So easy and so tasty! Definitely will be one of our go to dinners in the future. Thanks for the recipe!


    Hello, I made this meal and my family LOVED it! I made a batch for myself without some of the veggies to make it GERD friendly and it was still full of awesomeness!
    Anyway, I was wondering if you think this meal can be prepped and frozen? We have a neighbor that is going through chemo and I’m making a bunch of frozen meals for him and his wife to pop in the oven, and this meal sounds like it freezes fine, but not sure, I’m still pretty new to freezer meals. Also do you have any other healthy easy options for me to include in the menu for them. Thank you!


      I haven’t tried freezing it but I would imagine it would work fine! Please let us know if you do try it.


    Is this regular Italian seasoning? Not Italian dressing mix right?


      regular old Italian seasoning, not the mix!


    What rack do you cook yours on? The top or middle?
    Also, how big do you consider serving size to be?


      I bake mine in the middle rack and the serving size is pretty big. It’s the 1 chicken breast + half the veggies.


    Have you ever substituted pork for chicken? I don’t want to make a second trip to the store today but want to try this recipe and have pork on hand… Wasn’t sure if it would dry out faster than chicken, any thoughts?


      I’ve never tried it with pork because I don’t eat pork so I wouldn’t know but maybe someone else can help you!

    Christa Raburn

    This recipe is so tasty!! It’s now one of our favorites! Thank you for sharing!

    Tally erp 9

    This looks delicious!


    Made this dish tonight to rave reviews. Definitely will make a repeat appearance in my menu rotation!


    I don’t understand the nutrition values. 111.4 gr of cholesterol and 23 gr of fat with 5.7 gr of it being saturated fat. It uses olive oil. Also, I don’t understand why the sodium level is so high with 1/2 tsp of salt.

    Can someone please clarify this for me.


      This nutritional information can’t be correct per serving. This sounds more like the whole recipe Susan.


        The nutritional Facts are per serving.


          Where does the 23gr of fat come Fran?


          What is the size of a serving? A cup or more?


            I’m interested in knowing what the serving size is too. This recipe is really a big hit for me!!


    My husband and I really enjoyed this dish!! What an awesome way to use up leftover veggies. We added summer squash and asparagus and some garlic too. My stoneware is only heat resistant to 450 degrees, so I just added another 15 minutes to the baking time to be safe. We will definitely make again!


    how would you adjust to serve 4 people? more chicken or veggies? if so, would that affect cook time/temp?


      Double the recipe and use a large sheet pan. As long as everything is not over-lapping you should be okay. Bake between 15-20 minutes just to be safe. Please let us know how it turns out for you!

    Janet Clatney- Bertsch

    I prepared it in a 9×13 Pyrex pan. I put it in the oven when the temperature was 350 and when the temperature reached 500, the pan exploded and I had glass and veggies all oven the oven. It did smell good until things hit the element. I checked Pyrex online and others have had the same results cooking at 500 degrees. Next time I’ll use a small cookie sheet.


      Oh my god I’m so sorry to hear that, Janet! I don’t recommend using a Pyrex or any glass pan on a high temp. I had the same thing happen to me once with a ceramic dish once, worst experience ever. I’m just glad you’re okay and safe! Please try it with a metal sheet pan next time, I’m sure you will love the dish!


    I tried it today and it was very good. It cooked in 15 mins flat.


    If I add chopped up fingerling potatoes, do you think I still should bake it for 15 minutes?


      I think it would depend on how thin they are. If they are the size of fries they should cook in time even though you might have to leave the pan in the oven for about 20 minutes.


    How long to bake it? can’t get to the Make It part


      15 minutes


      it took me 45 minutes and its my first time cooking XD


        Only 15 to bake but yes, quite a bit of time cleaning & cutting the veggies and chicken!


      I doubled the recipe in a deeper Pyrex baking dish instead of the baking sheet in the instructions. I stirred at 15 minutes, and it took 35 minutes to cook. At 15 minutes, the top layer had a nice, even char.


    I found this recipe on Pinterest. This is only the second time in my Internet life that I have been compelled to write a comment about a recipe online – this is an AMAZING dish! It is so simple and delicious, and I can’t for the life of me figure out why I never thought to make this before now. I used a Pyrex baking dish, so I had to add some cooking time (about 20 minutes more), but that is the only modification I had to make, which is a good thing because I’m actually not a very good cook and I have to have recipes that I can follow easily. Thanks so much for posting this. I know I will be making this dish quite often!


      Thanks so much for leaving this review Melissa! I’m so glad you enjoyed the dish 🙂


    Do you know the calories per serving?


    I made this today and it is definitely a keeper. I had one of those, ‘now why didn’t I think of that’ moments as I took it out of the oven. We love roasted veggies, but I never thought to cut them smaller and add chicken. Thanks for the recipe.

    Peggy Brennan-Jordan

    Looks amazing!!! I can see what I’ll be eating for lunch most days!!!


    I may have over looked, but how many calories per serving?


      I just threw it into my fitness pal and I got 435 calories per serving.


    Dear Layla, would covering the pan with veggies with another piece of foil prevent the vegetables from getting too charred? I am not a big fan of charred veggies… thank you..jane


      Yes, covering the pan with foil will prevent the veggies from charring!


        Huge thank you for your reply! Blessings!


    Looks delicious! At what temperature do you bake it?


      500F so the veggies can become charred and the chicken breasts don’t try out. Think of it more like grilling at high temps. Enjoy!


    Made this for lunch and it was delicious