Healthy 5-Ingredient Sheet Pan

When weeknight dinner calls for something healthy, delicious, and incredibly simple, this 5-Ingredient Sheet Pan Chicken and Veggies delivers on every front. Imagine tender, juicy chicken breasts roasting alongside vibrant bell peppers, crisp broccoli florets, and sweet red onion wedges—all seasoned with aromatic Italian herbs and golden olive oil. This one-pan wonder transforms basic ingredients into a colorful, nutritious meal that's ready in just 35 minutes from start to finish. Perfect for busy families, meal preppers, or anyone seeking a fuss-free dinner that doesn't sacrifice flavor or nutrition.

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The magic of this sheet pan dinner lies in its simplicity and versatility. High-heat roasting at 425°F brings out the natural sweetness in the vegetables while creating beautifully caramelized edges. The chicken stays moist and flavorful, infused with Italian seasoning that complements the roasted veggies perfectly. Whether you're cooking for a family of four or preparing meals for the week ahead, this recipe scales beautifully and adapts to whatever vegetables you have on hand.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 2 cups broccoli florets
• 2 cups bell peppers, sliced (use mixed colors)
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 ½ teaspoons Italian seasoning (or dried mixed herbs)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Step 1: Prepare the oven and pan

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Season the vegetables

In a large bowl, combine the broccoli, bell peppers, and red onion. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss to coat evenly.

Step 3: Prepare the chicken

Arrange the chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.

Step 4: Arrange vegetables

Spread the vegetables evenly around the chicken on the sheet pan in a single layer.

Step 5: Roast

Roast for 23–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and slightly caramelized.

Step 6: Rest and serve

Let rest for 2–3 minutes before serving. Slice the chicken if desired and serve with the roasted veggies.

Zusatztipps für die Zubereitung

For the best results, ensure your chicken breasts are roughly the same thickness so they cook evenly. If some pieces are significantly thicker, consider pounding them gently to an even thickness before seasoning. Pat the chicken dry with paper towels before adding oil and seasonings—this helps create better browning. Don't overcrowd the sheet pan; vegetables should be in a single layer with some space between pieces to allow proper caramelization rather than steaming. If your sheet pan is too small, use two pans or roast in batches. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches exactly 165°F for food safety while remaining juicy.

Varianten und Anpassungen

This recipe welcomes endless variations. Substitute chicken thighs for juicier, more flavorful meat that's harder to overcook. Change up the vegetables based on season and preference—try zucchini, carrots, asparagus, Brussels sprouts, cherry tomatoes, or cauliflower. For different flavor profiles, swap Italian seasoning for other spice blends like garlic powder and paprika, Cajun seasoning, or lemon pepper. Add fresh minced garlic or garlic powder for extra depth. For a Mediterranean twist, finish with crumbled feta cheese and fresh herbs. Those following keto or paleo diets will find this recipe naturally compliant, while others can add sweet potatoes or butternut squash for more carbohydrates.

Serviervorschläge

This complete meal stands beautifully on its own, but you can enhance it further with thoughtful accompaniments. Serve with brown rice, quinoa, or cauliflower rice for a heartier meal. Add a squeeze of fresh lemon juice just before serving to brighten the flavors. A simple green salad with balsamic vinaigrette makes an excellent side. For extra richness, drizzle with tahini sauce, garlic aioli, or a yogurt-based herb sauce. Crusty whole grain bread is perfect for soaking up the flavorful juices. Leftovers can be chopped and tossed into grain bowls, wrapped in lettuce leaves for low-carb wraps, or stirred into pasta for a quick next-day lunch.

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This Healthy 5-Ingredient Sheet Pan Chicken and Veggies proves that wholesome, satisfying dinners don't require complicated recipes or hours in the kitchen. With minimal prep, one pan, and straightforward seasoning, you'll have a restaurant-quality meal that pleases everyone at the table. The combination of protein-rich chicken and nutrient-dense vegetables creates a balanced plate that supports your health goals without feeling restrictive. Whether you're new to cooking or a seasoned home chef looking for reliable weeknight solutions, this recipe will quickly become a staple in your rotation. Enjoy the simplicity, savor the flavors, and embrace the joy of stress-free cooking.

Recipe FAQs

→ Can I use chicken thighs instead?

Yes, chicken thighs can be substituted for a juicier and more flavorful result, adjusting the cooking time if needed.

→ What vegetables work best in this dish?

Broccoli, bell peppers, and red onion offer color and texture, but you can swap in zucchini, carrots, or asparagus based on preference.

→ How do I ensure the chicken cooks evenly?

Arrange the chicken breasts in a single layer and avoid overcrowding the pan to promote even roasting and proper browning.

→ Can this dish be prepared ahead of time?

You can prep and season the ingredients in advance, then assemble and roast just before serving for freshness.

→ What sides pair well with the sheet pan chicken and vegetables?

Brown rice, quinoa, or a fresh green salad complement this dish and add variety to the meal.