Sheet-Pan Chicken and Rainbow Veggies

Too tired to cook after a long day? Get a healthy dose of chicken and veggies with this easy recipe for sheet-pan chicken with rainbow veggies.

Sheet-pan chicken and veggies on a table, recipe

Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 4


Nonstick spray

1 lb. boneless, skinless chicken breasts

1 tbsp. sesame oil

2 tbsp. soy sauce

2 tbsp. honey

2 red bell peppers, diced

2 yellow bell peppers, diced

3 carrots, sliced

½ head broccoli, cut into florets

2 red onions, diced

2 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ cup fresh parsley, chopped


1. Preheat oven to 400°F. Lightly spray a baking sheet with nonstick spray.

2. Place the chicken on the baking sheet.

3. Whisk together sesame oil and soy sauce in a small bowl. Brush the mixture over the chicken.

4. Arrange the bell peppers, carrots, broccoli, and red onions on the baking sheet.

5. Drizzle olive oil over the veggies and toss gently to coat then season with salt and pepper.

6. Roast until the veggies are tender and the chicken is fully cooked, about 23 to 25 minutes.

7. Remove from oven and garnish with parsley.

Nutrition Facts (per Serving): Calories: 379 cal | Carbohydrates: 35g | Protein: 31g | Fat: 14g | Sugar: 17g

Related: Healthy Spinach Stuffed Chicken

Reference: “Keto Sheet Pan Chicken and Rainbow Veggies.” Pure Wow,

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