Oh, let me tell you, when life gets hectic, the last thing I want to do is spend hours in the kitchen! That’s where this 20 minute one pan chicken and veggies comes to my rescue. Seriously, in just 20 minutes, you can whip up a delicious, nutritious meal that’s perfect for those busy nights when you just need something quick and satisfying. The best part? Everything cooks together on one pan, which means less cleanup for you—yay! You’ll have juicy chicken and vibrant veggies, all flavored with a simple blend of seasonings. It’s a colorful, healthy dish that not only saves you time but also fills your home with mouthwatering aromas. Trust me, you’ll want this recipe in your back pocket for those nights when you’re racing against the clock!
Ingredients List
- 2 chicken breasts, diced into bite-sized pieces
- 1 bell pepper, sliced (any color you like for a pop of color!)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets (fresh is best, but frozen works too!)
- 2 tablespoons olive oil (for that lovely, rich flavor)
- 1 teaspoon garlic powder (or fresh garlic if you prefer a stronger kick!)
- 1 teaspoon Italian seasoning (my secret weapon for flavor!)
- Salt and pepper to taste (don’t skimp on this—seasoning is key!)
How to Prepare 20 Minute One Pan Chicken and Veggies for Busy Nights
Step 1: Preheat the Oven
First things first, let’s get that oven preheated to 400°F (200°C). Preheating is super important because it helps your chicken cook evenly and quickly. You don’t want to put your pan in a cold oven and end up with unevenly cooked chicken—yikes! So, turn it on and let it warm up while you prep your ingredients. It’ll only take a few minutes, but trust me, that little bit of patience is totally worth it!
Step 2: Combine Ingredients
Now, grab a large bowl and toss in your diced chicken, sliced bell pepper, zucchini, and broccoli florets. You want to make sure you’re mixing everything together well, so drizzle in those 2 tablespoons of olive oil and sprinkle the garlic powder, Italian seasoning, salt, and pepper over the top. Then, using your hands or a spatula, mix it all together until everything is nicely coated. This is where the magic happens—making sure every piece is seasoned just right will really amp up the flavor!
Step 3: Bake the Mixture
Next up, grab a baking sheet and spread your delicious chicken and veggie mixture out in an even layer. This helps everything cook evenly and gives you that lovely roasted flavor. Pop the baking sheet in the preheated oven and set your timer for 20 minutes. While it’s baking, the aroma will start to fill your kitchen—how exciting! After 20 minutes, check the chicken to ensure it’s cooked through and no longer pink in the center. If it’s looking good, take it out and get ready to serve up a beautiful, colorful dish that’s as tasty as it is easy!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 20 minutes!
- One pan means minimal cleanup, so you can spend more time enjoying your meal.
- Packed with healthy ingredients like lean chicken and colorful veggies.
- Versatile—swap in your favorite vegetables or whatever you have on hand.
- Great for meal prep; make a big batch and enjoy leftovers throughout the week.
- Perfectly seasoned with simple spices for a burst of flavor without the fuss.
- Kid-friendly and satisfying, making it a hit with the whole family.
Tips for Success
Alright, let’s make sure your 20 minute one pan chicken and veggies turns out absolutely perfect every time! Here are my top tips to help you nail this dish:
- Cut Evenly: Make sure to dice your chicken and slice your veggies into similar sizes. This way, everything cooks evenly, and you won’t end up with undercooked chicken or mushy veggies!
- Don’t Crowd the Pan: If you’re making a larger batch, use two baking sheets instead of cramming everything onto one. This allows the heat to circulate properly, giving you that nice roasted flavor.
- Adjust Seasonings: Feel free to play around with the spices! If you love a bit of heat, toss in some red pepper flakes. Or, if you’re feeling adventurous, swap out the Italian seasoning for a taco seasoning blend for a fun twist.
- Check for Doneness: Always check your chicken with a meat thermometer; it should reach an internal temperature of 165°F (75°C) to be safe to eat. If you don’t have one, just cut into the thickest piece to ensure it’s no longer pink inside.
- Let it Rest: After baking, let your dish rest for a few minutes before serving. This helps the juices redistribute in the chicken, keeping it juicy and tender!
With these tips, you’re all set to impress! Happy cooking!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of my 20 minute one pan chicken and veggies. Keep in mind that these values can vary based on the specific ingredients you use, but this will give you a good idea of what you’re working with:
- Calories: 350
- Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 4g
- Protein: 30g
This dish is not only quick and delicious, but it also packs a healthy punch! Perfect for busy nights when you want something nutritious without the fuss. Enjoy knowing you’re fueling your body with good food!
FAQ Section
Can I use frozen chicken or vegetables?
Absolutely! Frozen chicken works just fine, but be sure to thaw it first for even cooking. As for the veggies, you can toss them in straight from the freezer, just keep in mind they may add a little extra moisture to the dish, so you might want to bake a bit longer.
What if I don’t have Italian seasoning?
No worries at all! You can mix up your own spice blend using dried oregano, basil, and thyme. Or, if you’re feeling adventurous, try a sprinkle of curry powder or taco seasoning for a completely different flavor profile!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat again, just pop it in the microwave or reheat it in the oven until warmed through. It’s just as tasty the next day!
Can I double the recipe?
Of course! Just make sure you don’t overcrowd the baking sheet. If it’s getting too crowded, use two sheets to ensure everything roasts evenly. You might need to add a couple of extra minutes to the cooking time, but keep an eye on that chicken!
Is this recipe suitable for meal prep?
Definitely! This dish is perfect for meal prepping. Cook a batch on the weekend, divide it into meal containers, and you’ll have healthy lunches or dinners ready to go throughout the week!
Storage & Reheating Instructions
Let’s talk about how to store those delicious leftovers from your 20 minute one pan chicken and veggies! After you’ve enjoyed your meal, allow any leftovers to cool down a bit before transferring them to an airtight container. This helps keep your chicken juicy and the veggies crisp. You can store them in the fridge for up to 3 days—perfect for quick lunches or dinners later in the week!
When it comes to reheating, I recommend using the oven for the best results. Preheat it to 350°F (175°C) and spread your leftovers on a baking sheet, just like before. Pop it in for about 10-15 minutes, or until everything is warmed through. This way, you’ll retain that lovely roasted flavor and texture. If you’re in a hurry, the microwave works too! Just cover your dish with a microwave-safe lid or wrap to keep the moisture in, and heat in 1-minute intervals until hot, stirring in between.
Oh, and a little tip: if you find your veggies are a bit soggy after reheating, tossing them in a hot skillet with a splash of olive oil for a couple of minutes can bring back some of that fresh crunch. Enjoy those tasty leftovers!
Print
20 Minute One Pan Chicken and Veggies for Busy Nights
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A quick and easy one pan meal perfect for busy nights.
Ingredients
- 2 chicken breasts, diced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, bell pepper, zucchini, and broccoli.
- Add olive oil, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Spread the mixture on a baking sheet.
- Bake for 20 minutes or until chicken is cooked through.
- Serve immediately.
Notes
- This dish is great for meal prep.
- Feel free to substitute with your favorite vegetables.
- Adjust seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: 20 minute one pan chicken and veggies for busy nights
