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Sheet pan chicken with vegetables in a baking sheet with a spoon beside it.
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3.69 from 138 votes

Roasted Chicken Breast and Vegetables

This roasted chicken breast and vegetables recipe is a one-pan dinner ready in 35 minutes. Boneless chicken breasts are seasoned with a Mediterranean spice blend and roasted at high heat alongside colorful bell peppers, potatoes, and onion. Naturally gluten-free and perfect for meal prep.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: baby potato, Bell peppers, Chicken Breast, garlic, onions, roasted chicken breast
Servings: 4 people
Author: Olivia Ribas

Ingredients

For the chicken breast

For the veggies

  • 2 1/2 cups big diced potatoes
  • 1 medium red bell pepper diced
  • 1 medium orange bell pepper diced
  • 1 medium green bell pepper diced
  • 1 small onion diced
  • 5 garlic cloves
  • 1 tbsp olive oil
  • Salt and black pepper
  • Fresh parsley for garnish chopped
US Customary - Metric

Instructions

  • Preheat the oven to 425˚F. Line a large baking/sheet pan with parchment paper or aluminum foil.
  • In a medium bowl add the chicken breast, 1/2 tbsp olive oil, Italian seasoning, paprika, garlic powder, salt and black pepper. Mix well to evenly coat the chicken. Set aside.
    A bowl with salt, black pepper, paprika, garlic powder, and onion powder sits next to four raw chicken breasts coated in the spice mixture on white parchment paper—perfect for preparing Chicken with Vegetables.
  • Place all the veggies, add 1 tbsp of olive oil, salt and black pepper in the prepered baking sheet. Mix well to evenly coat.
    overhead view of vegetables on a baking sheet
  • Next, place the chicken breasts on top of the veggies on the baking. Bake for 20-25 minutes. If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!
    overhead view of vegetables and chicken breast on a baking sheet

Meal-Prepping

  • Place an even amount of chicken and vegetables into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!

Video

Notes

To store: You can tightly wrap the leftovers, once cooled, and store in the fridge for up to 3 days.
To reheat: Reheat in the oven at 350F for 8 to 10 minutes until warmed through. You can also reheat in the microwave. Place a damp paper towel loosely over the container to help keep the chicken from drying out.
To freeze: Tightly wrap and freeze the chicken for up to 3 months. I do not recommend freezing the roasted vegetables as they become soft and watery after thawing.

Nutrition

Serving: 1/4 | Calories: 219kcal | Carbohydrates: 12g | Protein: 27g | Fat: 7g | Cholesterol: 80mg | Sodium: 414mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g