Easy Baked Chicken and Vegetables

Whip up this marinated chicken with broccoli, zucchini, and red onion for a quick meal that’s ready in just 30 minutes. It’s easy, healthy, and flavorful! Serve over white rice, cauliflower rice, or roasted potatoes.

The biggest question I get on Instagram (besides what hair products I use) is what I make for dinner when I don’t feel like cooking. I totally understand why people want to know this. We are busy people and by 5 pm we are often just ready to be done with the day. When I’m feeling this way I usually turn to some variation of a protein + vegetable sheet pan meal. There just isn’t anything easier!

Easy Baked Chicken and Vegetables are the perfect solution for times such as these. This is a good for you meal that takes so little work it’s almost a pleasure to make it. In this recipe we’re slicing up the chicken into 1-inch pieces. This means they’ll cook faster and that your finished dish is more like a stir-fry with bite sized pieces of chicken and veggies. I love a little bit of everything on my fork. (This is controversial for people who don’t like their food to touch. I am who I am and I like to mix all my food!)

Back to the chicken… in this recipe we’re marinating the chicken because it ramps up the flavor. You can toss the marinade and chicken together and let it sit while you chop the veggies. If you want even more pronounced flavor get the chicken marinating in the morning or just take a few minutes at lunch to do it. Then when in the evening simply spread the marinated chicken and chopped veggies on the baking sheet. Bake! 20 minutes later you’ll be enjoying a healthy meal that’s totally delicious.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

• Chicken breasts
• Zucchini
• Broccoli
• Red onion
• Coconut aminos
• Rice vinegar
• Olive oil
• Sesame oil
• Seasonings

What size baking sheet should you use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding.

Should you use parchment paper in the baking sheet?

This particular recipe has enough liquid (the marinade) to prevent sticking so I have found that parchment paper is not necessary. You are of course welcome to use parchment paper if you like though.

What is coconut aminos?

Coconut aminos is a soy sauce substitute that has a lot less sodium and contains no soy. It truly tastes like a slightly sweet soy sauce! Learn more about what it is and why it’s so popular in healthy recipes here.

Can you use other vegetables?

Any vegetable that cooks in the same amount of time at this temperature can be used here. I’d recommend green beans, squash, carrots (if cut into circles) or mushrooms.

Is this entree good for meal prep?

This recipe is delicious for meal prep. You can refrigerate in airtight containers in your refrigerator until ready to eat. Warm on the stovetop or in the microwave.

Does this freeze well?

This entree freezes, thaws, and reheats beautifully. You can store it in the freezer for up to 3 months. Just add it to a skillet (after thawing) on the stove over medium to medium-low heat, stirring frequently. Add a splash of water as it’s cooking if you notice that it’s sticking to the pan.

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve this

Serve over white rice, cauliflower rice, or roasted potatoes.

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