Sheet Pan Parmesan Chicken and Veggies – A Quick & Healthy Dinner

Introduction: A Simple One-Pan Meal

Looking for a fast, flavorful, and healthy dinner that doesn’t leave you with a mountain of dishes? Sheet Pan Parmesan Chicken and Veggies is the perfect solution! This one-pan wonder features juicy chicken breasts coated in parmesan and herbs, roasted to golden perfection alongside a colorful mix of seasonal vegetables. It’s low-carb, high-protein, and incredibly easy to prep on busy weeknights.

Ingredients – What You’ll Need

For 4 servings:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 cup broccoli florets
• Optional: lemon wedges and fresh parsley for garnish

How to Make Sheet Pan Parmesan Chicken and Veggies

Step 1: Preheat and Prep

• Preheat oven to 425°F (220°C).
• Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.

Step 2: Season the Chicken

• In a small bowl, mix parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
• Coat both sides of the chicken cutlets with 1 tablespoon of olive oil.
• Dip both sides firmly into the parmesan mixture to ensure an even coating.

Step 3: Prepare the Veggies

• In a large bowl, toss the vegetables with the remaining 1 tbsp olive oil, salt, pepper, and a pinch of Italian herbs.

Step 4: Assemble and Roast

• Arrange chicken on the sheet pan.
• Scatter vegetables around the chicken in a single layer.
• Bake for 20 to 25 minutes, turning the vegetables once midway, until the chicken is thoroughly cooked and the vegetables are soft with browned, crispy edges.

Step 5: Serve

• Garnish with lemon wedges and fresh parsley. Serve hot!

Why You’ll Love This Dish

• ✅ One Pan = Easy Cleanup
• ✅ Ready in Under 30 Minutes
• ✅ Packed with Protein & Fiber
• ✅ Naturally Gluten-Free & Low-Carb
• ✅ Family-Friendly and Customizable

Nutrition Facts (Per Serving)

Nutrient	Amount (Approx.)
Calories	380–420 kcal
Protein	35–40 g
Carbohydrates	10–15 g
Fiber	3–5 g
Fat	20–25 g
Sodium	500–600 mg

Exact values vary depending on vegetable types and cheese used.

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Health Benefits

• High Protein: Great for muscle support and lasting satiety.
• Rich in Vitamins: Bell peppers, broccoli, and zucchini offer Vitamin C, fiber, and antioxidants.
• Low in Carbs: Suitable for keto or low-carb diets.
• Healthy Fats: Olive oil and cheese provide heart-friendly fats.

Tips & Variations

• 🧀 Cheese Upgrade: Mix in a bit of mozzarella for extra melt.
• 🌶️ Spice It Up: Add red pepper flakes or Cajun seasoning for heat.
• 🥔 Add Carbs: Throw in some baby potatoes or sweet potatoes if desired.
• 🍗 Use Thighs: Chicken thighs work great and stay juicy.

Storage & Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a skillet or oven at 350°F (175°C) for best texture.
• Freeze: You can freeze the cooked chicken and veggies for up to 2 months.

Serving Suggestions

• Serve with:
  • Steamed rice or quinoa
  • Garlic bread or roasted potatoes
  • A fresh side salad or tzatziki dip

Conclusion: Dinner Made Effortless

Sheet Pan Parmesan Chicken and Veggies It’s the perfect go-to for a fast and easy dinner. It’s flavorful, nourishing, and mess-free—perfect for meal prep, weeknight meals, or impressing guests without the fuss. Try it once and you’ll want it on repeat in your weekly rotation.

Read:Chicken, Sausage, Peppers, and Potatoes – A Flavor-Packed One-Pan Meal