Easy Healthy Sheet Pan Chicken

Highlighted under: Healthy Bite Collection

I love making this Easy Healthy Sheet Pan Chicken because it’s not only simple but also packed with flavor. The combination of tender chicken, colorful vegetables, and aromatic herbs creates a delightful dish that the whole family enjoys. I appreciate how everything cooks together on one pan, which makes cleanup a breeze. Plus, the vibrant veggies add a nutritious boost, ensuring that we’re eating healthy without sacrificing taste. This recipe has quickly become a go-to for weeknight dinners at our house!

Lydia Barrett

Created by

Lydia Barrett

Last updated on 2026-02-28T10:41:35.574Z

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Preparing this Easy Healthy Sheet Pan Chicken has been a game changer for our meal planning. By experimenting with different vegetables like bell peppers and zucchini, I found that roasting enhances their natural sweetness and flavor. It’s a perfect dish for busy evenings when I want to keep it nutritious without spending hours in the kitchen.

One trick I love is to marinate the chicken beforehand in olive oil, lemon juice, and herbs. This not only adds flavor but also ensures that the chicken remains juicy and tender throughout the cooking process. I can't wait for you to try it!

Why You Will Love This Recipe

  • One-pan meal makes cleanup a breeze
  • Loaded with colorful, healthy vegetables
  • Flavorful marinade that keeps the chicken moist and tender

Marinating for Maximum Flavor

Marinating the chicken is crucial for infusing it with flavor and ensuring it stays moist during baking. The acid in the lemon juice not only imparts a refreshing taste but also helps tenderize the chicken. If you want to maximize flavor, consider marinating the chicken for a few hours or even overnight in the refrigerator. Just ensure it’s covered tightly to prevent cross-contamination. If short on time, a minimum of 15 minutes will still deliver good results.

When preparing the marinade, balance the seasoning to suit your taste. You can easily adjust the garlic powder or oregano levels based on your family's preferences. Additionally, feel free to experiment with other herbs like thyme or rosemary. Just keep in mind that strong flavors should be used sparingly to prevent overwhelming the dish.

Choosing the Right Vegetables

The colorful vegetables in this recipe not only add nutrition but also bring diverse textures and flavors. Broccoli florets, red bell peppers, and zucchini cook at similar rates, ensuring they all come out perfectly tender. Don't hesitate to swap these vegetables based on what you have on hand or what’s in season; asparagus, carrots, or snap peas would work beautifully too.

When arranging the vegetables, make sure to cut them into uniform sizes. This ensures even cooking, allowing them to roast to a perfect caramelized finish. For an extra layer of flavor, you can sprinkle a bit of parmesan cheese over the veggies during the last five minutes of baking for a delightful crust.

Ingredients

For the Chicken and Vegetables

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced

Instructions

Prepare the Marinade

In a small bowl, mix together olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Pour half of the mixture over the chicken breasts and let it marinate for at least 15 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Arrange the Ingredients

On a large baking sheet, arrange the marinated chicken breasts in the center. Surround them with broccoli, red bell pepper, and zucchini.

Add Remaining Marinade

Drizzle the remaining marinade over the vegetables and season everything with additional salt and pepper if desired.

Bake

Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven, let it rest for a few minutes, and then slice the chicken. Serve warm and enjoy!

Pro Tips

  • Feel free to customize the vegetables based on what you have on hand. Sweet potatoes, carrots, or asparagus all work wonderfully in this recipe.

Storage and Reheating

If you have leftovers, ensure they cool to room temperature before storing them in an airtight container. This dish can be stored in the refrigerator for up to three days. When reheating, place the chicken and vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes to preserve texture, rather than microwaving which may make them soggy.

For longer storage, consider freezing the cooked chicken and vegetables. They can be frozen in portions for up to three months. To reheat, simply thaw overnight in the refrigerator and then follow the same reheating method as above to regain that freshly roasted taste.

Serving Suggestions

This Easy Healthy Sheet Pan Chicken pairs wonderfully with a variety of sides. For a balanced meal, serve it over a bed of quinoa or brown rice, which will soak up the flavorful juices from the chicken and veggies. A simple side salad dressed with a light vinaigrette can complement the richness of the dish, adding freshness.

For those looking to add a bit more spice, serving this dish with a dollop of tzatziki or hummus can elevate the meal. Similarly, a sprinkle of feta cheese or fresh herbs like parsley or cilantro can enhance the overall flavor profile and performance of the dish.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative and will add extra flavor.

→ What if I don’t have fresh vegetables?

Frozen vegetables can work too; just adjust the cooking time accordingly.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe in advance?

Yes, marinate the chicken overnight and chop veggies ahead of time for quicker cooking!

Easy Healthy Sheet Pan Chicken

I love making this Easy Healthy Sheet Pan Chicken because it’s not only simple but also packed with flavor. The combination of tender chicken, colorful vegetables, and aromatic herbs creates a delightful dish that the whole family enjoys. I appreciate how everything cooks together on one pan, which makes cleanup a breeze. Plus, the vibrant veggies add a nutritious boost, ensuring that we’re eating healthy without sacrificing taste. This recipe has quickly become a go-to for weeknight dinners at our house!

Prep Time15 minutes
Cooking Duration30 minutes
Overall Time45 minutes

Created by: Lydia Barrett

Recipe Type: Healthy Bite Collection

Skill Level: Beginner

Final Quantity: 4 servings

What You'll Need

For the Chicken and Vegetables

  1. 4 boneless, skinless chicken breasts
  2. 2 tablespoons olive oil
  3. 1 lemon, juiced
  4. 1 teaspoon garlic powder
  5. 1 teaspoon dried oregano
  6. 1 teaspoon paprika
  7. Salt and pepper to taste
  8. 2 cups broccoli florets
  9. 1 red bell pepper, sliced
  10. 1 zucchini, sliced

How-To Steps

Step 01

In a small bowl, mix together olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Pour half of the mixture over the chicken breasts and let it marinate for at least 15 minutes.

Step 02

Preheat your oven to 400°F (200°C).

Step 03

On a large baking sheet, arrange the marinated chicken breasts in the center. Surround them with broccoli, red bell pepper, and zucchini.

Step 04

Drizzle the remaining marinade over the vegetables and season everything with additional salt and pepper if desired.

Step 05

Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 06

Remove from the oven, let it rest for a few minutes, and then slice the chicken. Serve warm and enjoy!

Extra Tips

  1. Feel free to customize the vegetables based on what you have on hand. Sweet potatoes, carrots, or asparagus all work wonderfully in this recipe.

Nutritional Breakdown (Per Serving)

  • Calories: 350 kcal
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 100mg
  • Sodium: 300mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 38g