Healthy 5-Ingredient Sheet Pan (Print)

Quick, nutritious sheet pan meal featuring tender chicken and colorful roasted vegetables.

# Ingredients:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups sliced bell peppers, mixed colors
04 - 1 red onion, cut into wedges

→ Seasonings and Oil

05 - 3 tablespoons olive oil
06 - 1½ teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

# Instructions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, salt, and pepper. Toss until evenly coated.
03 - Arrange chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Spread seasoned vegetables in a single layer around the chicken on the sheet pan.
05 - Roast for 23 to 25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Allow the sheet pan to rest for 2 to 3 minutes before serving. Slice chicken if desired and serve with roasted vegetables.

# Pro Tips:

01 -
  • Everything cooks together on one pan, which means minimal cleanup and maximum flavor from all those mingling seasonings and caramelized edges.
  • You'll have a complete, satisfying meal ready before you could order takeout, and it actually tastes like you tried.
02 -
  • Overcrowding the pan is the enemy—if vegetables are piled on top of each other, they steam instead of roast, and you'll miss out on those caramelized edges that make this dish actually interesting.
  • A meat thermometer is worth its weight in gold because it takes the guessing game out of whether your chicken is done, preventing both overcooked rubber and undercooked worries.
03 -
  • Pat your chicken dry before seasoning so it browns instead of steams, which sounds fussy but genuinely transforms the texture and flavor.
  • If you're making this for people who eat at different times, roast the vegetables alone first until almost done, then nestle in the chicken for its shorter cooking window so nothing gets cold while waiting.
Back