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Chicken and Vegetable Sheet Pan Meal

Name: Chicken and Vegetable Sheet Pan Meal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 medium zucchini, sliced; 1 cup baby carrots, halved lengthwise; 1 small yellow onion, cut into thick wedges; 3 tablespoons olive oil; 2 teaspoons dried Italian herbs (oregano, basil, thyme blend); 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 lemon, thinly sliced (optional, for garnish); Fresh parsley, chopped (for garnish)

By PowerProteinPlates Editorial TeamPublished May 4, 2026 | Updated Jul 22, 2026

American 40 mins high-proteineasy-recipesmeal-prep-friendlywhole-foods

Chicken and Vegetable Sheet Pan Meal with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

4 boneless, skinless chicken breasts (about 6 oz each)
2 cups broccoli florets
1 red bell pepper, sliced
1 medium zucchini, sliced
1 cup baby carrots, halved lengthwise
1 small yellow onion, cut into thick wedges
3 tablespoons olive oil
2 teaspoons dried Italian herbs (oregano, basil, thyme blend)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 lemon, thinly sliced (optional, for garnish)
Fresh parsley, chopped (for garnish)

Powerproteinplates Balanced Low-Calorie Chicken and Vegetable Sheet Pan Meal ingredients image

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine broccoli florets, red bell pepper slices, zucchini, baby carrots, and onion wedges.
Add 2 tablespoons of olive oil, 1 teaspoon of dried Italian herbs, garlic powder, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Place the chicken breasts on the prepared sheet pan in a single layer, spacing them evenly.
Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts. Season both sides with salt, black pepper, and 1 teaspoon of dried Italian herbs.
Arrange the seasoned vegetables around the chicken on the sheet pan.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
Remove from the oven and garnish with lemon slices and chopped fresh parsley for a fresh flavor boost.
Serve immediately or divide into meal prep containers and store in the refrigerator for up to 4 days.