Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
Sheet Pan Meals are one of my favorites because they are delicious and quick. This Sheet-Pan Zucchini, Cauliflower, Bell pepper, and Chicken is great for lunch or dinner. It is prepared on a single sheet pan.
Why You’ll Love This Recipe
Easy to make. You need less than an hour and a sheet pan to make this meal. Just add the vegetables and chicken thighs to the sheet pan and roast.
Packed with flavors. This meal features seasoning and spices like smoked paprika, parsley flakes, garlic powder, and black pepper. These are a fantastic flavor for veggies and chicken.
You can customize it to your liking. For example, you can use other vegetables, such as broccoli and mushrooms, and protein sources, like tofu or chicken breast.
Ingredients Needed For Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
- Chicken thighs are an excellent protein source. They also provide a good amount of zinc and vitamins like vitamin B12. You can substitute the chicken thighs with chicken breast.
- Cauliflower is high in fiber and is an excellent source of antioxidants.
- Zucchini contains vitamins and minerals that are essential for good health. You can substitute the zucchini with broccoli.
- Bell Peppers are a good source of vitamins A and C and antioxidants. You can replace the bell peppers with mushrooms.
- Onion helps boost immunity.
- Avocado Oil is a healthy fat that provides vitamin E. You can substitute avocado oil with olive oil.
- Seasonings: I used smoked paprika, parsley flakes, garlic powder, salt, and black pepper
How To Make Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper and add the chicken thighs, bell peppers, cauliflower, zucchini and onion.
Add the avocado oil and season with the smoked paprika, salt, black pepper, garlic powder, and parsley flakes. Transfer to the oven and roast at 375 degrees F for 30-35 minutes or until fully roasted.
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
What is a plant-based substitute for chicken thighs? Tofu would be great in this sheet pan meal.
Can this meal be stored in the freezer or fridge? Because of the vegetables, I suggest you store them in the refrigerator for 4 days. The vegetables may get soggy after being in the freezer.
Can the chicken thighs be separated from the vegetables? Sure, that would also be perfect. However, I prefer to make mine using a single sheet pan.
More Sheet-Pan Recipes You Will Love
Sheet Pan Steak and Mushroom with Pepper and Broccoli
Chicken Sweet Potatoes and Green Beans One Pan Dinner
Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
Roasted Brussels Sprouts with Salmon and Sweet Potatoes
Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
Ingredients
- 1 LB. chicken thighs
- 1 medium head cauliflower
- Half an onion
- 1 large green bell pepper
- 1 large orange bell pepper
- 2 medium zucchini
- 1 TBSP smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- Salt to taste
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 375 degrees F.
- Cut the chicken thighs into small pieces.
- Cut the cauliflower into pieces.
- Wash and slice the orange and green bell peppers.
- Chop the zucchini into pieces.
- Slice the onion.
- Line a sheet pan with parchment paper. Add the chicken thighs, zucchini, bell peppers, cauliflower, and onion. Add the avocado oil and seasonings, then combine.
- Transfer the sheet pan to the oven and roast at 375 degrees F for 30-35 minutes or until fully cooked.
- Allow to cool, transfer to glass containers, and enjoy!
