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Chicken & Veggies Meal Prep Sheet Pan Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 3 reviews
  • Author: Sue
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Chicken & Veggies Meal Prep Sheet Pan Bake is a simple, healthy, and delicious one-pan dinner perfect for meal prepping. Featuring seasoned chicken breasts or thighs roasted alongside a colorful medley of broccoli, bell peppers, sweet potatoes, and cherry tomatoes, this recipe requires minimal prep and hands-off cooking. The result is a flavorful, balanced meal with juicy chicken and perfectly roasted veggies ready to enjoy throughout the week.

Ingredients

Protein

  • 1 lb chicken breast or thighs

Vegetables

  • 1 small head broccoli, chopped into bite-sized florets
  • 2 bell peppers, seeds removed and chopped
  • 1 medium sweet potato, peeled and chopped into bite-sized pieces
  • ½ cup cherry tomatoes

Seasoning & Oil

  • 2 Tbsp avocado oil or ghee
  • 2 Tbsp your favorite seasoning blend (recommended: Primal Palate Garlic & Herb)

Instructions

  1. Preheat the oven: Set your oven to 400°F (205°C) to get it ready for roasting.
  2. Prepare ingredients: Clean and chop all vegetables and chicken into similar bite-sized pieces to ensure even cooking.
  3. Combine and season: On a large baking sheet lined with parchment paper, spread out the chicken, broccoli, bell peppers, cherry tomatoes, and sweet potato. Drizzle 1-2 tablespoons of avocado oil or ghee over the ingredients. Sprinkle 2 tablespoons of your chosen seasoning blend evenly, then toss everything gently to coat all pieces well with oil and seasoning.
  4. Bake: Place the baking sheet in the preheated oven and roast for 40 minutes. Check that the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
  5. Serve or store: Once cooked, let it cool slightly then divide into meal prep containers or serve immediately.

Notes

  • Swap out vegetables based on what’s in season or your preference — zucchini, yellow squash, red or yellow onions, white potatoes, or carrots all work well.
  • Using parchment paper on the baking sheet helps prevent sticking and reduces clean-up time.
  • Adjust seasoning amounts to taste or experiment with different spice blends for variety.
  • This recipe is perfect for meal prep and keeps well refrigerated for up to 4 days.

Find it online: https://suerecipe.com/chicken-and-veggies-meal-prep-sheet-pan-bake-recipe/