Sheet Pan Roast Chicken and Rainbow Veggies

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Quick, easy, healthy and delicious, this sheet pan dinner comes together quickly. Add your favorite oils and spices to create the flavor your family likes. In the mood for Mexican? Use Taco Taco seasoning. Like Greek food? Use the Greek seasoning blend and add some olives and feta for flair. Easy to personalize and change up every time. Want to make it fancy? Use kebab skewers for a twist!

Sheet Pan Roast Chicken and Rainbow Veggies

Course Main Dishes


  • pounds chicken breasts cut into 1-inch pieces, boneless and skinless, about 3 chicken breasts
  • 2 zucchini sliced into half circles
  • 1 yellow squash sliced into half circles
  • 4 carrots peeled and cut into circles
  • 1 red bell pepper sliced into 1-inch strips
  • 1 red onion sliced into 1-inch strips
  • 2 tbsp Lemon Olive Oil
  • 1 tbsp Mediterranean Roasting Rub


  • Preheat oven to 400 degrees. Line a 12 x 17 baking sheet with parchment paper. (Can omit the parchment paper if you don't mind a little extra clean up.)
  • Spread chicken, zucchini, squash, carrots, bell pepper, and red onion on the prepared baking sheet.
  • Drizzle olive oil over everything on the baking sheet and sprinkle with Mediterranean Roasting Rub. Stir so everything is coated and then spread out all ingredients in a single layer.
  • Bake for 20 minutes, stirring once halfway through, until chicken is cooked and veggies are tender.
  • Top with any chopped fresh herbs you have. I like rosemary, parsley, and/or basil here. Serve!
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