Need a dinner that’s quick, delicious, and gets everyone at the table excited—even the kids? This Chicken and Veggie Sheet Pan Bake is a total win. It’s packed with juicy chicken, roasted sweet potatoes, and zucchini, all seasoned to perfection and cooked on one pan for easy cleanup. My kids even went back for seconds, which almost never happens on a weeknight. This recipe has officially earned a spot in our regular dinner rotation!
Chicken and Veggie Sheet Pan Bake
Ingredients
- 1.5 lb chicken breast
- 2 large zucchini
- 1.5 lb sweet potatoes, diced
- 2 tbsp avocado oil
- garlic powder
- Italian Seasoning
- Paprika
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F.
- Toss the sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them on one side of a sheet pan.
- Toss the zucchini with olive oil, salt, and pepper. Spread them on the other side of the pan.
- Back the sweet potatoes and zucchini for about 10 minutes before adding cubed chicken to the pan.
- Dice the chicken breasts and season with olive oil, garlic powder, Italian seasoning, salt, and pepper. Place them in the center of the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F internal temp) and the sweet potatoes are tender.
