Can I use frozen vegetables?

Absolutely! There’s no need to thaw—just add them directly to the baking sheet. Keep in mind that they may release a little more water, so the veggies will be softer and less caramelized, but still tasty.

How do I know when the chicken is fully cooked?

The chicken should be cooked through with no pink at the center and juices running clear. For peace of mind, check that the internal temperature hits 165°F with a meat thermometer.

What’s the best way to keep the vegetables crisp-tender?

Don’t overcrowd the baking sheet—it’s key for caramelization and crispy edges. If you have a lot of veggies, use two pans and swap them halfway through roasting.

Can I prep ingredients ahead to speed things up?

Definitely. Chop all your veggies and chicken ahead of time and store them in the fridge. When you’re ready, simply toss everything together and get dinner in the oven in minutes.

15 Minute Healthy Roasted Chicken and Veggies Recipe

Name: 15 Minute Healthy Roasted Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 zucchini, chopped; 1 cup broccoli florets; 3/4 cup onion, chopped; 1 cup tomatoes, diced; 1 1/2 cups bell peppers, chopped (use any color); 2 boneless skinless chicken breasts, cut into pieces; 2 teaspoons Italian seasoning; 2 tablespoons olive oil; 1/2 teaspoon paprika; Salt and pepper, to taste

Description

This 15-minute healthy roasted chicken and veggies recipe is a quick and easy one-pan meal, packed with lean protein and colorful vegetables. It features tender chicken breasts and a variety of fresh vegetables seasoned with Italian herbs and roasted to perfection, making it a nutritious and flavorful option for busy weeknights.

Ingredients

Units Scale

Vegetables

1 zucchini, chopped
1 cup broccoli florets
3/4 cup onion, chopped
1 cup tomatoes, diced
1 1/2 cups bell peppers, chopped (use any color)

Chicken

2 boneless skinless chicken breasts, cut into pieces

Seasonings & Oil

2 teaspoons Italian seasoning
2 tablespoons olive oil
1/2 teaspoon paprika
Salt and pepper, to taste

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Instructions

Preheat the oven: Heat your oven to 400°F (200°C). Grease a large baking sheet well to prevent sticking and ensure even roasting.
Prepare the ingredients: Place the chopped zucchini, broccoli florets, onion, diced tomatoes, chopped bell peppers, and chicken pieces onto the prepared baking sheet, spreading them out evenly for consistent roasting.
Season and toss: Drizzle the olive oil over the chicken and vegetables. Sprinkle with Italian seasoning, paprika, and salt and pepper to taste. Toss everything together directly on the baking sheet to ensure all ingredients are evenly coated with the oil and seasonings.
Bake: Place the baking sheet in the preheated oven. Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.

Notes

Cut your chicken and vegetables into similar-sized pieces for even cooking.
Use any mix of your favorite vegetables or whatever you have on hand.
Check the chicken for doneness by ensuring it reaches an internal temperature of 165°F (74°C).
Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick meal.

Nutrition

Serving Size: 1/4 of recipe
Calories: 254 kcal
Sugar: 4 g
Sodium: 801 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 73 mg