Quick and easy Chicken and Mixed Vegetables includes tender chicken, fresh veggies, and simple seasonings. Perfect for healthy weeknight dinners!
This was inspired by my honey sriracha sausage sheet pan dinner with vegetables on this site, and pairs well with these cream cheese biscuits.
Why You'll Love This Recipe
- Easy One-Pan Meal: This recipe uses just one sheet pan, minimizing cleanup and maximizing convenience.
- Customizable: You can easily swap out vegetables or adjust seasonings to suit your preferences or use up what's available in your kitchen.
- Time-Efficient: With minimal prep and hands-off cooking time, this easy dinner recipe is perfect for busy weeknights.
- Leftover-Friendly: The recipe reheats well, making it great for meal prep or next-day lunches.
Ingredients
- Chicken Tenders: You can substitute them with boneless chicken breasts cut into cubes or use boneless thighs for a richer flavor.
- Broccoli: Adds a fresh, slightly bitter taste that balances the dish. You can also substitute it with cauliflower for a different flavor and texture if desired.
- Zucchini Squash: Adds a mild flavor and tender texture when roasted. You can substitute yellow summer squash or patty pan squash if zucchini isn't available.
- Red and Green Bell Pepper: Add colors and a slight sweetness. Any color bell pepper works well, or you could use poblano peppers for mild heat.
- Baby Carrots: Provide natural sweetness and are tender when roasted. You can substitute them with regular carrots that have been cut into similar-sized pieces.
- Baby Potatoes: Have a creamy texture and hold their shape well when baked. New potatoes or quartered larger potatoes can be used instead.
- Olive Oil: Helps to roast the vegetables and chicken, promoting browning and preventing sticking. Avocado oil is a great substitute.
- Lemon Juice: Adds brightness and helps tenderize the chicken. Lime juice or a splash of white wine vinegar could work as an alternative.
- Italian Seasoning, Garlic Powder and Onion Powder: Creates well rounded flavors. You could use herbs de Provence, Cajun, Greek or a custom blend of dried herbs instead.
Substitutions and Variations
- Add ham, back bacon or canadian bacon in last 10 minutes of baking.
- Add cooked and crumbled bacon in last 5 minutes of cooking.
- Add celery, sweet potatoes, parsnips, Brussels sprouts or yellow squash if you like.
- Add a sprinkle of Parmesan cheese in the last 5 minutes of cooking for extra flavor.
- For a spicy kick, add red pepper flakes or chili powder to the seasoning mix.
- Add a pint of cherry or grape tomatoes or sliced apples to the pan in the last 10 minutes of cooking.
- Sprinkle feta cheese or goat cheese on top before serving.
- Finish with a squeeze of fresh lemon juice and a sprinkle of fresh herbs for brightness.
Instructions
Place the seasonings in a small bowl and combine.
In a large bowl, add the veggies and drizzle with 2 tablespoons of olive oil. Sprinkle half of the seasoning mixture (about 1 ½ teaspoons) over the vegetables and toss to coat evenly. Save the rest for the chicken.
Cut the tenders into bite-sized pieces, about an inch thick, and place them in a bowl. Add 1 tablespoon of olive oil, the rest of the seasonings and lemon juice, then combine. Spread the seasoned vegetables and chicken on a large baking sheet in a single layer for even cooking.
Bake the chicken pieces and vegetables for 15-20 minutes or until the chicken is cooked through and the vegetables are tender and lightly browned. Remove from the oven and let rest for a couple of minutes before serving.
Hint: If the chicken is done but the vegetables need more time, remove the chicken to a plate and continue cooking the vegetables for a few more minutes.
If you love recipes like this, you may also enjoy our easy sheet pan breakfast.
Storage
Allow the dish to cool completely before storing in an airtight container and refrigerate for up to 3 days.
For freezing, be sure to store it in freezer-safe containers or bags for up to 3 months.
To Reheat place on a rimmed baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until it's heated through. If frozen, thaw it in the refrigerator overnight before reheating. Microwave reheating is possible but may result in softer vegetables.
You can prep the vegetables and season the chicken a day in advance. Store them separately in the refrigerator and assemble on the sheet pan just before cooking.
What To Serve With
This is a complete meal on its own, but you could serve it with a side salad, easy pizza dough breadsticks or crusty garlic bread.
Tips
- Preheat the sheet pan in the oven for extra crispiness on the vegetables.
- Use parchment paper, aluminum foil, or a silicone mat for easy cleanup.
- Rotate the pan halfway through cooking for even browning.
- Use an instant-read thermometer to ensure chicken is cooked to 165°F (74°C).
- Broil for the last 2-3 minutes to get extra crispiness on the vegetables.
- Save any pan juices to drizzle over the finished dish for added flavor.
FAQ
Absolutely! It reheats well and can be portioned into individual containers for easy grab-and-go meals throughout the week.
While fresh vegetables are preferred for better texture, you can use frozen veggies. I recommend thawing and patting them dry before roasting. Expect them to be slightly softer than fresh veggies.
Ensure your oven is fully preheated, don't overcrowd the pan, and cut vegetables into similar-sized pieces for even cooking.
More Chicken Dinner Recipes
Do you like chicken? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chicken and Mixed Vegetables
Equipment
- Large Baking Sheet
- Knife
- Instant-read thermometer
Ingredients
- 1 lb chicken tenders
- 1 cup broccoli
- 1 cup zucchini squash
- 1 red bell pepper
- 1 green bell pepper
- 1 cup baby carrots
- ½ lb baby potatoes halved
- 3 tablespoons olive oil divided
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
Instructions
- Preheat your oven to 425°F (220°C).
- Place the seasonings in a small bowl and combine.
- In a large bowl, add the veggies and drizzle with 2 tablespoons of olive oil. Sprinkle half of the seasoning mixture (about 1 ½ teaspoons) over the vegetables and toss to coat evenly. Save the rest for the chicken.
- Cut the tenders into bite-sized pieces, about an inch thick, and place them in a bowl. Add 1 tablespoon of olive oil, the rest of the seasonings and lemon juice, then combine.
- Spread the seasoned vegetables and chicken on a large baking sheet in a single layer for even cooking.
- Bake the chicken pieces and vegetables in the preheated oven for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and lightly browned. If the chicken is done but the vegetables need more time, remove the chicken to a plate and continue cooking the vegetables for a few more minutes.
- Remove from the oven and let rest for a couple of minutes before serving.
Notes
While fresh vegetables are preferred for better texture, you can use frozen veggies. I recommend thawing and patting them dry before roasting. Expect them to be slightly softer than fresh veggies. How do I prevent the vegetables from becoming mushy?
Ensure your oven is fully preheated, don't overcrowd the pan, and cut vegetables into similar-sized pieces for even cooking. What can I serve with this dish?
This is a complete meal on its own, but you could serve it with a side salad, quinoa, or crusty bread.
Nutrition
This post was originally published in January 2017. It's been updated with new content, images, and an updated recipe.
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