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.

Update: This recipe was originally published in 2022 and has been republished with all new photos.

The biggest food related question I get on Instagram 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! Plus its so always so customizable.

The meal I’m sharing today is a favorite recipe for times such as these. It’s healthy and takes so little work that it’s almost a pleasure to make it. To get things cooking quickly we’re cutting the chicken into 1-inch pieces so they’re similar in size to our vegetables. This makes our finished dish more like a stir-fry with bite sized pieces of chicken and crispy 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!)

To really amp up the flavor I recommend a quick homemade marinade too. You can toss the marinade and chicken together and let it sit while you chop the veggies. If you want even more pronounced flavor give that marinade a head start! Start marinating in the morning or take a few minutes at lunchtime to do it. Then 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.

This is designed to be a full meal but you can make it even heartier by serving over rice or roasted potatoes. Simple, delicious, and approved by the whole family!

Craving more easy dinners for the next time you’re low on dinner inspiration? Check out my Sheet Pan Cashew Chicken, Sheet Pan Lemon Chicken Dinner, or Sheet Pan Sausage & Veggies.

Ingredients for Easy Baked Chicken and Vegetables

• Chicken breasts: I use boneless skinless chicken breasts in this recipe. You can also use boneless skinless thighs if you prefer.
• Zucchini: Zucchini softens quickly as it cooks, making it a great choice for quick stir fries and sheet pan meals.
• Broccoli: We’re roasting fresh broccoli florets in this sheet pan meal. 
• Red onion: Red onion adds a nice bite to the vegetables and its purple color is so vibrant in the finished dish. You can use a white or yellow onion if you prefer.
• Coconut aminos or soy sauce: I enjoy coconut aminos because it has less sodium and it’s a little sweeter. The perfect balance of sweet and savory! Low-sodium soy sauce is another good option.
• Rice vinegar: Rice vinegar, also known as rice wine vinegar, is made from fermented rice. It’s popular in marinades and stir fries because it has that classic tanginess you expect from vinegar but it’s a bit sweeter. You can use apple cider vinegar if you need a quick substitute. They’re not exactly the same but in small amounts it will work.
• Olive oil: We’re roasting the chicken and vegetables in a little oil to get them tender. I like to use extra virgin olive oil but avocado oil also works well.
• Sesame oil: Sesame oil has a rich, almost nutty taste. A small amount goes a long way.
• Seasonings: Salt, black pepper, garlic powder, and ground ginger are all you need to add more flavor to this easy recipe.

How to Make Easy Baked Chicken and Vegetables

To make this sheet pan chicken and vegetables recipe, start by adding the chicken pieces and all marinade ingredients to a large bowl or sealed bag. Refrigerate and let the chicken marinate for up to 8 hours. The longer you marinate the more delicious result you have!

Spread veggies and chicken on a large baking sheet. Try to keep everything in a single layer as much as possible for even cooking. If you have any marinade remaining in the bottom of the bowl add that to the sheet pan too. Salt and pepper everything.

Place in the preheated oven and bake for 20 minutes, until chicken is cooked through and no longer pink. Stir the chicken and veggies so any pieces of chicken that are stuck together are separated.

The end result is a simple dish with a variety of colors and flavor. I like to serve over white rice, brown rice, cauliflower rice, or roasted potatoes for a complete meal.

Should You Use Parchment Paper on 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, yellow squash, carrots (if cut into circles) or mushrooms. Sweet potatoes can be used if they’re diced. Large chunks won’t get tender enough at this temperature and cooking time.

I personally find that brussels sprouts need just a smidge more time and a higher temperature so I don’t recommend them in this particular sheet pan recipe.

Is This 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.

How to Store Leftovers

Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

This entree also 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 Serve This

You can enjoy this as is but to create a hearty meal I recommend serving over white rice, brown rice, cauliflower rice, or roasted potatoes.

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