Name: One Pan Chicken & Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); Salt and pepper to taste; 2 tsp Italian seasoning; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 medium zucchini, sliced into rounds; 3 cloves fresh garlic, minced; 3 tbsp olive oil; 3 tbsp low-sodium soy sauce; 1 tbsp honey

Description

This One Pan Chicken & Veggies recipe is a simple, healthy, and flavorful dish perfect for a weeknight dinner. Boneless, skinless chicken breasts are seasoned and baked alongside a colorful medley of bell peppers and zucchini, all drizzled with a savory-sweet soy sauce and honey glaze. Minimal prep and cleanup make this recipe both convenient and delicious.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
Salt and pepper to taste
2 tsp Italian seasoning

Vegetables

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced into rounds
3 cloves fresh garlic, minced

Sauce and Oils

3 tbsp olive oil
3 tbsp low-sodium soy sauce
1 tbsp honey

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with nonstick cooking spray to prevent sticking.
Season the chicken: Generously season the boneless chicken breasts with salt, pepper, and Italian seasoning to infuse them with rich, aromatic flavors.
Prepare the vegetables: In a mixing bowl, combine the chopped red and yellow bell peppers, sliced zucchini, minced garlic, and olive oil. Toss everything together until the vegetables are evenly coated with oil.
Arrange on the baking sheet: Place the seasoned chicken breasts in the center of the prepared baking sheet and surround them evenly with the vegetable mixture to ensure even cooking.
Make and add the glaze: In a small bowl, whisk together the low-sodium soy sauce and honey until smooth. Drizzle this savory-sweet sauce evenly over the chicken and vegetables for added flavor and moisture.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and cooked through.

Notes

Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
Feel free to swap vegetables with your favorite seasonal veggies like broccoli or carrots.
For extra flavor, marinate chicken in the soy-honey sauce for 30 minutes before baking.
Serve with rice, quinoa, or crusty bread for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.