One Sheet Pan Italian Chicken & Roasted Veggies

Nov 4, 2025
2 min read

Updated: Nov 6, 2025

My favorite type of home-made dinner is one that requires almost zero effort and leaves you with hardly any dishes to wash. This Italian Chicken & Veggies is exactly that kind of hero meal because it's made in one sheet pan. If you don’t feel like cooking but still want something nourishing and high-protein - this recipe is it!

Everything roasts together on one pan in under 30 minutes, and the homemade Italian vinaigrette adds bright, zesty flavor without the fuss of marinating or babysitting a stovetop!

I love this recipe because it checks all the boxes: minimal prep, minimal cleanup, and maximum flavor. Plus, lean meat with a variety of vegetables! An overall balanced, low carbohydrate meal! Or if you want a well balanced meal, serve it over a serving of rice or pasta!

Why You’ll Love This Recipe:

✅ One-pan, minimal cleanup: dinner and dishes done in a breeze.

✅ High-protein & nourishing: balanced, satisfying, and dietitian-approved!

✅ Ready in about 30 minutes: perfect for busy weeknights.

✅ Meal-prep friendly: reheats beautifully for easy grab-and-go meals.

One Sheet-Pan Italian Chicken & Roasted Veggies

Yields 4 servings

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Ingredients

Chicken & Veggies

1.5 lb chicken breast, sliced into strips or 1-inch cubes

1 pint grape tomatoes

1 medium red onion, sliced into wedges

2 medium zucchini, halved

2 tbsp olive oil

Salt & pepper, to taste

Italian Vinaigrette

2 tbsp red wine vinegar

1 lemon, juiced

1 tsp Italian seasoning

1 tsp paprika

1 tsp onion powder

1–2 cloves garlic, minced

½ tsp salt (adjust to taste)

1–2 tbsp olive oil

Directions:

Preheat oven to 425°F (220°C) and line a sheet pan with parchment or foil.
Whisk together red wine vinegar, lemon, Italian seasoning, paprika, onion powder, garlic, salt, and olive oil in a small bowl. Coat diced chicken in dressing.
Spread zucchini, tomatoes, and onion on the sheet pan. Drizzle (or spray) lightly with olive oil, season with salt & pepper, and toss. Nestle the chicken pieces among the veggies.
Bake 25–30 minutes, stirring halfway through, until the chicken reaches 165°F and veggies are tender and caramelized.
Serve: Garnish with fresh parsley or basil, a squeeze of lemon, and extra vinaigrette if desired. Serve over a bed of rice or cooked pasta!