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Sheet Pan Chicken with Colorful Veggies: a healthy, easy one-pan meal for dinner.
Helena

Easy Sheet Pan Chicken with Colorful Veggies for Dinner Delight

This one-pan sheet pan chicken with colorful veggies is a vibrant, healthy, and fuss-free dinner idea. Juicy boneless chicken thighs roast alongside a rainbow of vegetables like bell peppers, broccoli, and carrots, all tossed in olive oil and flavorful spices for a meal that looks as good as it tastes—ready in under an hour with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs
  • 1 large red bell pepper, sliced
  • 2 cups broccoli florets
  • 2 medium carrots, sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • to taste salt and black pepper

Equipment

  • baking sheet
  • parchment paper or silicone mat
  • large mixing bowl
  • chef’s knife
  • tongs or spatula

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper.
  3. Add chicken thighs, bell pepper, broccoli, and carrots to the bowl. Toss well to coat evenly.
  4. Spread the chicken and vegetables evenly on the prepared baking sheet in a single layer.
  5. Roast in the preheated oven for 20–25 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender with golden edges.
  6. Serve hot, optionally with a squeeze of fresh lemon juice.

Nutrition

Calories: 310kcalCarbohydrates: 9gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 220mgPotassium: 690mgFiber: 3gSugar: 4gVitamin A: 5400IUVitamin C: 85mgCalcium: 50mgIron: 2mg

Notes

Mix and match vegetables based on what’s in your fridge—just aim for uniform chopping so everything roasts evenly. Add lemon juice or honey for a flavor twist, or sprinkle chili flakes for heat. Store leftovers in the fridge for up to 3 days and enjoy cold on a salad, in a pita, or reheated. Avoid freezing to maintain veggie texture.

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