Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
This Roasted Chicken, Zucchini, Carrot, Broccoli, and Pepper sheet pan recipe is tasty and nutritious, perfect for a quick weeknight dinner. You want to make this meal when you don’t have much time, but need a delicious meal. Everything is made on just one sheet pan. What more could you ask for?
Why You’ll Love This Recipe
Customizable. You can edit the ingredients and add some of your favorite ingredients. You can also use another protein source like steak, or chicken thighs.
Saves you time. This recipe is quick and easy to prepare. Everything comes together on a single sheet pan, saving you time and less cleanup after preparing. It can’t get any easier than this.
Perfect for weight management. This meal is ideal for weight management because it is low in calories.
Ingredients Needed For Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
- Chicken breast is an excellent protein source and contains essential nutrients such as vitamin B12, and zinc.
- Carrots are a good source of fiber. They also contain antioxidants and vitamin C.
- Zucchini is rich in fiber, vitamins, and minerals.
- Broccoli is high in vitamin C, which helps boost the immune system. It is also a good source of fiber.
- Bell peppers are rich in antioxidants.
- Red vinegar is used to make the sauce.
- Olive oil is a good source of healthy fats. You can replace it with avocado oil.
- Dijon mustard is used to make the sauce.
- Honey add a little sweetness to the sauce.
- Cilantro.
- Seasonings: I used oregano, garlic powder, black pepper, and salt. Feel free to add your favorite seasoning.
How To Make Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
Preheat oven to 375 degrees Fahrenheit.
Cut the chicken breast into cube sizes. Wash and cut the zucchini, broccoli, and bell pepper. Peel and cut the carrots into small pieces.
Line a sheet pan with parchment paper and add the chicken breast, zucchini, broccoli, carrots, and bell pepper. Combine the red vinegar, olive oil, honey, Dijon mustard, salt, oregano, black pepper, and garlic powder in a mixing cup.
Add the mixture to the sheet pan, stir, place in the oven and roast for 25-30 minutes or until fully roasted. Add chopped cilantro and combine.
Allow to cool, then add to glass meal-prep containers and enjoy! For a detailed recipe, please refer to the recipe card below.
Commonly Asked Questions
How can I make this sheet pan dinner vegan? You can substitute chicken breast for tofu or another vegan protein option.
Should I freeze this recipe or store it in the fridge? You should store it in the refrigerator because frozen vegetables may get soggy.
How long will this recipe last in the refrigerator? 3 to 4 days is perfect.
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Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
Ingredients
- 1.5 LBs chicken breast
- ½ LB carrots
- 2 medium zucchini
- 8 oz broccoli
- 1 red bell pepper
- 0.5 oz cilantro
- 3 TBSP olive oil
- ¼ cup red vinegar
- 2 TBSP Dijon mustard
- 1 TBSP honey
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Instructions
- Preheat the oven to 375 degrees ℉.
- Cut chicken breast into cubes. Wash and cut zucchini, broccoli, and bell pepper.
- Peel and cut the carrots into small pieces.
- Line a sheet pan with parchment paper and add the chicken breast, zucchini, broccoli, carrots, and bell pepper.
- In a mixing cup, combine red vinegar, Dijon mustard, honey, olive oil, garlic powder, salt, oregano, and black pepper.
- Add the mixture to the chicken breast and veggies, combine, and place the sheet pan in the oven and roast for 25-30 minutes or until fully roasted.
- Finely chop the cilantro, add to the roasted vegetables and chicken breast, and combine.
- Portion into glass meal prep containers and enjoy!
