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


4.83 from 75 votes
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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

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

  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.

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    Comments

    Sabrina

    love all of these ingredients, and also how balanced they are, even roughly chopped to the same size! Thank you for this recipe!

    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!

    Heather

    So simple and easy to make. My only regret was not using more vegetables!

    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.

      Layla

      I would just cook the veggies with this recipe and mix in the chicken at the very end.

    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!

      Layla

      You can place them in the fridge for you to 4 days.

    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”.

    Debbie

    Can I substitute the olive oil with coconut oil?

      Kayla

      Coconut oil is extremely high in saturated fat contrary to most people’s beliefs…

        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.

          Maria

          It raises HDL but no proof it lowers the 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.

    Kara

    Can you use Pyrex casserole dish to cook?

      Layla

      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.

    Chrissy

    I love this recipe!! I was a little nervous about the 500 degree oven, but it came out perfect!

    Brittany

    What is the serving size? I am cooking today and need the serving size for the amount of calories thank you!

      Layla

      The serving size is about 2 cups of cooked chicken and veggies.

    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!

    Melba Seal

    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

    Melba

    I haven’t cooked it yet. This comment list keeps popping up and I can’t see the recipe

    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.

      Layla

      The serving size is about 2 cups of cooked chicken and veggies.

    David

    I bought the ingredients and made my partner make it. He didn’t mind though. It was a great dinner.

    Carol

    Can leftovers be frozen?

    Leslie

    Can you use chicken thighs instead of breasts

      Layla

      Yes you can! Cook the chicken for an extra 10 minutes if you are using thighs. Enjoy!

    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!

        Danielle Powell

        Thank you! I made this tonight with rice and my husband and I both loved it! Easy and healthy!

    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.

      Jordan

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

        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.

    Maggie

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

      Layla

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

    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!

    Laura

    Did anyone use frozen veggies or all fresh?

    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

    ELIZABETH

    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!

    Jonathan S.

    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).

      Layla

      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?

        Jonathan S.

        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

          Layla

          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.

            Jonathan S.

            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

              Layla

              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! 🙂

    Tina

    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!!

    Christa Raburn

    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!

      Layla

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

    Julie

    Great recipe!

    Stacy

    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. 🙂

    Juanita

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

    Julie

    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.

    Kelly

    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,

      KareninStLouis

      Probably from the chicken breast!!

      Chijamman

      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.

        Tammy

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

        Layla

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

      Layla

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

    Camelia

    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.