This post may contain affiliate links. Please read our disclosure policy.

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.

5 from 1 vote

Easy Baked Chicken and Vegetables

By Christina
Whip up this marinated chicken with vegetables 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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings


  • 1 lb chicken breasts, boneless and skinless, cut into 1-inch pieces
  • 4 cups broccoli florets
  • 4 cups zucchini, cut into strips (about 2-inches long 1-inch wide) or circles
  • 1 medium red onion, cut into strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 1/4 cup coconut aminos
  • 2 tbsp olive oil, extra virgin
  • 1 tbsp rice vinegar, can sub apple cider vinegar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1/4 tsp ground ginger
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 400 degrees.
  • Add chicken pieces and all marinade ingredients to a bowl. Refrigerate and let the chicken marinate while you chop your vegetables. (You can also let the chicken marinade for up to 8 hours if you like.)
  • Spread veggies and chicken on a 12 x 17 baking sheet. 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 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. Serve over white rice, cauliflower rice, or roasted potatoes for a complete meal.


Nutrition information is calculated for 4 servings. If serving over rice or potatoes you can easily get 6 servings out of this recipe.


Calories: 282kcal, Carbohydrates: 16g, Protein: 29g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 803mg, Potassium: 1083mg, Fiber: 4g, Sugar: 6g, Vitamin A: 850IU, Vitamin C: 107mg, Calcium: 76mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Share the Love:

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment

  1. Lauren Hobson says:

    Made this tonight and it was so good! The marinade was amazing. WE added some green beans. perfect easy dinner