Healthy 5-Ingredient Sheet Pan (Printable)

Nutritious one-pan meal with chicken and vibrant roasted vegetables, ready in under 35 minutes.

# What You Need:

→ Proteins

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

→ Vegetables

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

→ Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# Steps:

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 evenly around the chicken in a single layer on the sheet pan.
05 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Remove from oven and let rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.

# Expert Advice:

01 -
  • One sheet pan means one thing to wash, which might be the most honest reason anyone cooks dinner on a Tuesday night.
  • The vegetables roast until their edges turn golden and slightly crispy while staying tender inside, creating this textural magic that happens without any fussing.
  • Boneless chicken breasts cook through in under thirty minutes and actually stay moist instead of turning into hockey pucks.
02 -
  • Pat your chicken breasts dry before seasoning them—any surface moisture will steam instead of roast, and that's the difference between golden skin and pale disappointment.
  • Don't skip the resting period, even though it feels like forever when you're hungry; those few minutes make the chicken noticeably juicier.
03 -
  • Buy pre-cut vegetables if you're genuinely pressed for time—the convenience is worth the slightly higher cost when it means dinner actually happens.
  • If your pan is crowded, cook the chicken and vegetables on separate racks and rotate halfway through; they'll still finish around the same time with minor adjustment.
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