Ingredients You Will Need
To create this hearty and healthy meal, gather the following ingredients:
2 large boneless skinless chicken breasts, cut into bite-sized cubes
2 cups fresh broccoli florets
2 medium carrots, peeled and sliced into thick coins
1 large sweet potato, peeled and cut into small cubes
1 red bell pepper, seeded and cut into large chunks
1 medium zucchini, sliced into thick half-moons
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning or oregano
½ teaspoon smoked paprika
1 fresh lemon, cut into wedges for serving
1 tablespoon fresh parsley, finely chopped for garnish
Step-by-Step Method
- Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or a silicone mat. - Prepare the Chicken
Pat the chicken breasts dry using a paper towel.
Cut them into 1-inch cubes so they cook evenly. - Prepare the Vegetables
Wash and dry all vegetables.
Cut sweet potatoes into ½-inch cubes
Slice carrots into coins
Cut broccoli into bite-size pieces
Chop bell pepper into chunks
Slice zucchini into thick half-moons
Place everything into a large mixing bowl. - Season Everything
Add to the bowl:
olive oil
salt
black pepper
garlic powder
Italian seasoning
smoked paprika
Mix well until all chicken and vegetables are evenly coated. - Arrange on Baking Tray
Spread everything onto the baking sheet in a single layer.
Avoid overcrowding the pan. - Roast
Place the tray in the oven and roast for 20–25 minutes.
Halfway through cooking:
Flip the chicken
Toss the vegetables for even browning - Check for Doneness
The dish is ready when:
Chicken reaches 165°F (74°C) internal temperature
Sweet potatoes are tender when pierced with a fork
Let the tray rest 5 minutes.
Finish by squeezing fresh lemon juice over the dish and sprinkling parsley.
Why This Recipe Is Special
This dish provides a balanced nutritional profile:
Lean protein from chicken
Healthy fats from olive oil
Complex carbohydrates from vegetables
Benefits include:
Vitamin A from carrots
Vitamin C from bell peppers
Fiber from broccoli
Together, these nutrients help support digestion, energy levels, heart health, and skin health.
Extra Tips for Better Taste
✨ For more flavor you can:
Add balsamic vinegar or a drizzle of honey before roasting
Sprinkle red pepper flakes for spice
Roast whole garlic cloves with the vegetables
Try different spice blends like taco seasoning or curry powder
Texture tips:
Make sure vegetables are dry before adding oil
Use two trays if necessary to avoid overcrowding
Add feta or parmesan cheese after roasting for extra flavor
Nutrition Details (Per Serving)
Nutrient
Amount
Calories
320 kcal
Total Fat
12 g
Saturated Fat
2 g
Cholesterol
65 mg
Sodium
450 mg
Carbohydrates
22 g
Fiber
6 g
Sugars
5 g
Protein
28 g
Vitamin A
150%
Vitamin C
110%
Calcium
8%
Iron
12%
(Based on approximately one quarter of the tray.)
Final Thoughts
This healthy roasted chicken and vegetables recipe is perfect for anyone looking for a simple and nutritious meal. The colorful vegetables, lean protein, and simple seasonings create a dish that is both delicious and good for your body.
Feel free to customize the recipe by adding your favorite vegetables or herbs and make it your own.