Sheet Pan Chicken and Roasted Vegetables – A Go-To for Healthy Meals This Week

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 2 medium zucchinis, sliced into half-moons
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley or basil for serving
• 1 lemon, cut into wedges

Instructions

1. 1

   Get Your Oven Hot First

   Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. This temperature is key—lower and you'll steam the veggies instead of roasting them, and nobody wants soggy zucchini.

2. 2

   Mix Up Your Marinade

   In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, oregano, cumin, a generous pinch of salt, and several cracks of black pepper. This takes about 60 seconds and it does a lot of heavy lifting flavor-wise.

3. 3

   Coat the Chicken

   Place the chicken breasts on one side of the baking sheet. Pour about half the marinade over them and use your hands (or a brush) to coat both sides evenly. Don't skip coating the underside—that's where a lot of the flavor gets locked in during roasting.

4. 4

   Toss the Vegetables

   Add all your chopped vegetables to a large bowl, pour the remaining marinade over them, and toss well until everything is coated. Spread them out on the other side of the baking sheet in a single layer. Crowding is the enemy here—if your pan is too small, split them between two sheets.

   

5. 5

   Roast Until Golden

   Slide the pan into the oven and roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables have some golden-brown edges. At the 20-minute mark, give the vegetables a quick stir so they roast evenly. No need to flip the chicken.

6. 6

   Rest and Serve

   Let the chicken rest on the pan for 5 minutes before slicing—this keeps it juicy. Scatter fresh parsley or torn basil over everything, squeeze a lemon wedge over each portion, and serve immediately. For meal prep, slice the chicken before storing so it reheats faster during the week.

Substitution Ideas

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. The chicken and vegetables keep well together—no need to separate them. To reheat, a hot skillet for 3–4 minutes beats the microwave every time (it brings back some of that roasted texture). You can also freeze individual portions for up to 2 months; thaw overnight in the fridge before reheating. One thing I'd skip: don't freeze the cherry tomatoes separately, they turn to mush.