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+ servings
a sheet pan with cooked chicken and veggies
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5 from 5 votes

One Pan Chicken and Veggies

This super easy, low carb, one pan chicken and veggies is enough for 5 lunches throughout the week!  It has chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: dinner, lunch
Cuisine: American
Keyword: gluten free, recipe for chicken and veggies
Servings: 5
Calories: 426kcal


  • 3 lbs Chicken breast, cut into 2 inch chunks
  • 3 cups Broccoli florets
  • 8 ounces Baby bella mushrooms, quartered
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Green bell pepper
  • 2 Large Zucchini, cut into 1 inch chunks
  • 1 Red onion, sliced thin
  • ½ cup avocado oil (Click here for my favorite brand on Amazon)
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Dried oregano
  • ½ teaspoon Garlic powder


  • Pre-heat the oven to 475F.
  • Prep all of your chicken and veggies and dump them on the 18 x 26" sheet pan. You could also spread this between 2 smaller sheet pans.
  • In a small bowl add the oil, spices, salt and pepper.  Whisk together.
  • Pour the oil mixture over the chicken and veggies.  Mix the chicken veggies and oil all together on the sheet pan.  Lay out in a single layer.
  • Bake in the pre-heated oven for 18 minutes or until the chicken has an internal temperature of 165F.
  • For meal prep:  divide into 5 bowls with lids and store in the fridge. 


Calories per serving: 426 calories / 27g fat / 8.9 net carbs / 36g protein


Calories: 426kcal