If your weeknights are a whirlwind of activity, this one-pan chicken and veggies recipe is your ticket to a stress-free dinner. Combining lean protein with vibrant vegetables, this dish is the definition of healthy convenience. The beauty? Everything roasts together on a single sheet pan, which means fewer dishes and more flavor.
With garlic, rosemary, and olive oil bringing everything together, this meal is simple yet satisfying. You can easily mix it up by swapping in sweet potatoes or brussels sprouts, depending on what you have on hand.
Why it works: It’s nutritious, customizable, and perfect for meal prep.
Ingredients:
- 2 boneless, skinless chicken breasts (sliced into strips)
- 2 bell peppers (sliced)
- 1 zucchini (sliced into half-moons)
- 1 red onion (sliced)
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp dried rosemary or thyme
- Salt & pepper to taste
Instructions:
- Preheat oven to 425°F (220°C).
- Toss chicken and vegetables with olive oil, garlic, rosemary, salt, and pepper on a sheet pan.
- Spread everything out evenly.
- Roast for 25–30 minutes, stirring halfway through.
- Serve with rice, quinoa, or crusty bread.
