Sheet Pan Chicken & Rainbow Veggies

This is one of those go-to dinners I come back to again and again. One pan. Bright, beautiful veggies. Juicy chicken. Toss it all together, pop it in the oven, and dinner is done. It’s healthy without being boring, and clean-up is a breeze (hello, foil-lined sheet pan!). Whether you’re tired, busy, or just want something easy that feels fresh—this one checks all the boxes.

🍽️ Servings + Time

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

❤️ Why I Love This Recipe

This one has saved me on more nights than I can count. It’s the kind of recipe that fits into any week and makes you feel like you’ve got your life together—even if everything else is chaos.

It’s a one-pan wonder (less mess = more chill).
Uses up whatever veggies are hanging out in the fridge.
It’s colorful and just plain pretty—makes you want to eat it.
Great for meal prep or quick weeknight dinners.

🧠 Why This Recipe Works (Quick Science)

High heat = golden, caramelized edges. Roasting at 425°F brings out the natural sweetness in the veggies and gives the chicken a nice sear.
Even cuts = even cooking. Keeping everything cut to roughly the same size helps it all cook at the same rate.
Spacing on the pan matters. Overcrowding leads to steaming, not roasting!

🧺 What You’ll Need

Protein & Veggies:

2 large boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 small red onion, sliced
1 cup cherry tomatoes, whole

Seasoning & Oil:

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Fresh parsley (optional, for garnish)

all ingredients for sheet pan chicken and rainbow veggies

👩‍🍳 Pro Tips

Cut everything the same size so it roasts evenly—nothing worse than burnt onions and raw zucchini.
Don’t overcrowd the pan. Spread out the veggies and chicken for best caramelization.
Line your sheet pan with parchment or foil to save on clean-up.
Let the pan sit 2 minutes out of the oven before serving—helps the juices settle.
Double it up on two pans if you want leftovers or meal prep.

🔧 Tools You’ll Need

Large sheet pan
Parchment paper or foil
Sharp knife
Cutting board
Mixing bowl
Tongs or large spoon

🔁 Substitutions & Variations

Swap chicken for turkey, tofu, or shrimp
Add heat with red pepper flakes or a pinch of cayenne
Use other veggies like broccoli, carrots, mushrooms, or asparagus
Add lemon zest or a squeeze of lemon juice before serving for brightness

⏱️ Make Ahead Tips

You can slice all your veggies and chicken in the morning and store in the fridge.
Mix the spices and oil together ahead of time to make your own quick marinade.

👩‍🍳 Instructions

Step 1: Preheat the Oven

Set your oven to 425°F.

a digital oven screen set to 425°F with a preheating icon, modern stainless steel double oven in the background

Step 2: Prep the Chicken & Veggies

Add chicken strips, sliced peppers, zucchini, red onion, and cherry tomatoes to a large mixing bowl.

a large glass bowl filled with raw chicken breast strips, sliced red and yellow bell peppers, zucchini half-moons, sliced red onion, and whole cherry tomatoes

Step 3: Add the Oil & Seasoning

Drizzle in olive oil. Sprinkle with garlic powder, paprika, oregano, salt, and pepper. Toss everything until well coated.

a large glass bowl filled with a fully mixed and well-coated mixture of raw chicken breast strips, sliced red and yellow bell peppers, zucchini half-moons, red onion slices, and whole cherry tomatoes, everything glistening and evenly covered in olive oil and seasoning

Step 4: Arrange on Sheet Pan

Spread everything out in a single layer on a parchment-lined sheet pan.

raw, seasoned chicken strips and colorful veggies spread in a single layer on a parchment-lined sheet pan

Step 5: Roast

Roast in the oven for 25 minutes, or until chicken is fully cooked and veggies are golden at the edges.

a parchment-lined sheet pan just pulled from the oven, showing a slightly crowded, naturally scattered mixture of roasted chicken breast strips with golden edges, roasted red and yellow bell peppers, zucchini half-moons, red onion slices

🧊 Leftovers & Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat in a skillet or in the oven at 350°F until warmed through. Avoid microwaving too long or the veggies will get soggy.
Freezer: Not ideal—veggies can get mushy when thawed.

🥗 What to Serve With

Over rice or quinoa
With warm pita or naan
Tossed with pasta and a little olive oil
Over salad greens for a light lunch
Topped with crumbled feta and lemon juice

❗ Common Mistakes

Overcrowding the pan. Leads to soggy veggies.
Undercutting the chicken. Thick pieces take too long to cook and overcook the veggies.
Not preheating the oven. You want that blast of heat right away for best caramelization.

🗓️ Meal Plan Ideas

Monday: Serve with rice and a dollop of hummus
Tuesday: Wrap leftovers in a tortilla with some tzatziki
Wednesday: Toss with pasta and parmesan
Thursday: Throw on top of greens for a grain-free bowl
Friday: Add to a pizza or flatbread with cheese and bake

❓ FAQ

Can I use frozen vegetables?
Yes, but thaw and pat them dry first or they’ll steam instead of roast.

Can I marinate the chicken?
Absolutely! Let it sit in the oil and seasoning mix for 30 minutes to an hour for more flavor.

Can I double the recipe?
Yep—just use two sheet pans and rotate them halfway through cooking.

💬 Wrap Up

This sheet pan chicken with rainbow veggies is easy, colorful, and full of flavor. It makes your kitchen smell amazing and your plate look like something from a magazine—but without the fuss. If you give it a try, drop a comment below and let me know how it went or if you made any fun swaps! I’d love to hear from you.

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