Print

Easy Sheet Pan Chicken Meal Prep with Roasted Veggies

sheet pan chicken meal prep - featured image
Print Recipe

This easy sheet pan chicken meal prep with roasted zucchini and peppers is a quick, delicious, and healthy weekly meal prep solution. With juicy chicken, caramelized vegetables, and minimal cleanup, it’s perfect for busy weeks.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 medium zucchini (8–10 inches each)
  • 2 bell peppers (any color, e.g., 1 red, 1 yellow)
  • 1 medium red onion
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (smoked preferred)
  • 1.5 teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • Fresh lemon juice (from ½ lemon)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line your sheet pan with parchment paper or foil.
  2. Pat the chicken breasts dry with paper towels. Season both sides with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Drizzle with 1 tablespoon olive oil and rub the seasonings into the meat. Set aside.
  3. Trim the ends off the zucchini and slice into ½-inch thick rounds or half-moons. Cut the bell peppers into 1-inch pieces, removing seeds and membranes. Slice the red onion into ½-inch wedges.
  4. In a medium bowl, combine the zucchini, peppers, and onion. Add 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon dried oregano, and ½ teaspoon paprika. Toss until evenly coated.
  5. Place the chicken breasts in the center of the prepared sheet pan, spaced at least 2 inches apart. Scatter the seasoned vegetables around the chicken in a single layer.
  6. Roast for 25-30 minutes. At the 20-minute mark, check the chicken’s internal temperature (target 160°F/71°C). Continue roasting if needed, checking every 3 minutes.
  7. Once the chicken reaches 160°F, remove the pan from the oven. Transfer the chicken to a cutting board and let it rest for 5-7 minutes.
  8. Slice the chicken against the grain into ½-inch thick pieces. Divide the chicken and vegetables evenly among meal prep containers. Squeeze fresh lemon juice over each portion and garnish with parsley if using.

Notes

Don’t overcrowd the pan to avoid steaming. Cut vegetables uniformly for even cooking. Pat chicken dry for better browning. Use a meat thermometer for perfectly cooked chicken. Let chicken rest before slicing. Store in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes or microwave on medium power with a splash of water.

Nutrition

Keywords: sheet pan chicken, meal prep, roasted vegetables, healthy dinner, easy recipe, zucchini, bell peppers, gluten-free, low-carb

Find it online: https://cooksyla.com/easy-sheet-pan-chicken-meal-prep-with-roasted-veggies/