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)


No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • This post may contain affiliate links. Please see my full disclosure policy here

    Leave a Reply

    Your email address will not be published. Required fields are marked *



    This is company worthy. Absolutely delicious and so easy. I always double the recipe and make a little extra of the oil and of the seasonings. When the veggies cook they release enough liquid to make a nice sauce. Five Stars. I have also made it using half chicken and half top sirloin.


    This was so delicious, thank you!!! I thought, “there’s no way this is going to taste like anything” but the flavors were great, the spices didn’t get diluted, and I’m a huge fan of roasted broccoli already.
    And FIFTEEN MINUTES! #lifechanging

    John Charles Hallett

    Love this! I’ve made it many times now and it always tastes great. So quick and easy. Thanks


    I don’t always leave comments on recipes I’ve tried but when I do, it’s probably because we loved it and I made it twice in one week. This totally didn’t seem like my thing but it’s good, fast and easy. It also packs well for lunches.


    Does anyone know how many points this meal is with Weight watchers


      7 smart pts


    We absolutely love this recipe! It is so fast, easy, and delicious. I just throw in whatever vegetables I have on hand and voilà!


    Very easy and delicious, I had a lemon on hand and squeezed a bit of juice on the veggies and it added a nice tang!


    I absolutely love this meal! I changed it up a bit and used Lemon Pepper seasoning and it was amazing!!!


    This meal is amazing!! It has become a weekly or bi-weekly staple in our house. I use more veggies than called for, 2-3 bell peppers of assorted colors, carrots sliced thin and tonight I’m also adding cauliflower, can’t wait! Even my picky kids love this meal. I bake it at 425 for about 30 minutes and it comes out perfectly! Thanks so much for the recipe, I highly recommend it!


    Oh my! I found this recipe when searching Pinterest for low carb recipes to meal prep. Made it tonight. I doubled the entire recipe and threw in a couple of handfuls of baby bella mushrooms. Cooked on 500 for about 18 minutes per pan. I had to use three pans to keep things in one layer it made so much but it does cook down a lot. It is fantastic!! Will really enjoy my work lunches in the middle of the night this week! Thanks for a great recipe. I will be repeating this one!


    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


    Two questions:

    Is 15 minutes long enough to cook the veggies?
    You don’t cover, correct?


      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.


    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.


    sin regard to Mickey’s question: has anyone added some type of liquid for a sauce?


    Hello, how many servings does this make?


      I added one more breast and it fed 3 of us and we have another meal left over.

    mary kazen

    This looks so good! Would be awesome for lunch meal prep too!


    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.


    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?


    500 degrees seems a bit, did anyone try a bit lower temperature?


      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.


    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!


      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.


    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.

    exotic vegetables lucknow

    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 post..

    Max D

    Made this literally 3 hours ago and it was so good I had to come on ASAP and leave a review! I did everything as instructed, except I substituted the broccoli for eggplant since that’s what we had sitting around and baked for 220C for about 23 minutes or until the chicken and eggplant were cooked through. I was thrilled with the results! I served it up with some leftover whole wheat penne pasta and the family went nuts! Needless to say it’s become one of my favorite ways to prepare chicken breast and easy and healthy also. I’ll need to be stocking on chicken fillets now cause this one’s a keeper.


    In response to the chicken not being done, I put it in a separate pan withe the drizzled seasonings and I think that might help if you have had trouble getting the chicken cooked.


    I made this recipe for the first time this week and as a busy college student, this recipe was great! I read some of the modifications people have tried using different meats and different veggies, so I am excited to explore the possibilities! Do you think Italian dressing could be used in place of the olive oil?


    Has anyone substituted steak instead of chicken in this recipe?


    I halved the recipe and made it in my toaster oven! Turned out great will definitely make again!


    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!

    Hallie Ann

    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

    Jermaine Poynter

    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 🙂