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Overhead view of baked chicken pieces, onion, carrots, broccoli and yellow pepper on a baking sheet.

Sheet Pan Chicken and Vegetables

  • Total Time: 40 minutes
  • Yield: 4 servings


Seasoned tender chicken breasts and vegetables prepared in one sheet pan for minimal cleanup.  An easy dinner everyone will love!


For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

For the chicken and vegetables:

  • 1 pound boneless, skinless chicken breasts, sliced into about 1 inch pieces
  • 1 cup cherry tomatoes
  • 1 1/2 cups baby carrots
  • 1 medium yellow bell pepper, seeded and thinly sliced
  • 1 cup fresh broccoli florets
  • 1 small red onion, sliced into wedges
  • 2 tablespoons chopped fresh cilantro


  1. Preheat your oven to 400 degrees F.
  2. Prepare the marinade by whisking marinade ingredients together in a small bowl to combine. Set aside.
  3. Lightly spray a large rimmed baking sheet with cooking spray. Place chicken and vegetables in a single layer onto baking sheet. Drizzle evenly with marinade.
  4. Bake for 20 to 25 minutes, or until chicken is cooked through and vegetables are tender.
  5. Sprinkle with fresh chopped cilantro.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: sheet pan chicken and vegetables