Description
Simple, healthy, and customizable one-pan chicken and veggies roasted to perfection. Packed with protein, fiber, and flavor—perfect for meal prep or quick weeknight dinners.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
2 bell peppers (any color), chopped
1 large broccoli crown, chopped
1 red onion, chopped
3 tbsp olive oil or avocado oil
1 tbsp garlic powder
1 tbsp paprika
1 tsp salt
1/2 tsp black pepper
Optional: fresh parsley or lemon juice for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Chop vegetables into even, bite-sized pieces.
3. In a large bowl, toss chicken and veggies with oil, garlic powder, paprika, salt, and pepper.
4. Spread mixture evenly in a single layer on a parchment-lined baking sheet.
5. Roast for 20-25 minutes, until chicken reaches 165°F and veggies are lightly charred.
6. Serve immediately, garnished with parsley or lemon juice if desired.
Notes
Store leftovers in airtight containers for 3-4 days in the refrigerator.
Freeze up to 3 months, though veggies may soften slightly after thawing.
Reheat in the microwave for 60-90 seconds or in a skillet until hot.
For variety, swap proteins (shrimp, steak, salmon, tofu) or veggies (zucchini, mushrooms, Brussels sprouts).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg