This Southwest Sheet Pan Chicken and Veggies recipe is made with juicy chicken breasts, lots of veggies and tossed in a homemade taco seasoning for a quick and easy weeknight dinner meal! It comes together all on one sheet pan for extra convenience and easy clean up. And the best part is you don’t have to babysit it over the stove. Just toss it on the sheet pan, throw it in the oven and enjoy a simple, healthy and satisfying meal!
One of my favorite parts when it comes to sheet pan meals is that they’re extremely versatile! You can swap out the vegetables for some of your favorites like zucchini, yellow squash or carrots. Or try potatoes and Brussels sprouts with my Sheet Pan Sausage, Potatoes and Brussels Sprouts recipe. Whatever vegetables you choose, just make sure you cut them evenly in similar sizes so they all roast roughly at the same time.
WHY YOU'LL LOVE THIS RECIPE
- Easy weeknight dinner meal with very little clean up
- Great source of protein, vitamins and nutrients
- Very versatile, easy to swap out ingredients
- Perfect for meal prep. Easily store leftovers for the next day!
WHAT YOU’LL NEED FOR THIS SHEET PAN MEAL
Boneless, Skinless, Chicken Breasts
Bell Peppers - any color will do! I like using a combination of red, yellow or orange.
Red Onion or Yellow Onion
Broccoli Florets
Extra Virgin Olive Oil & Taco Seasoning
Large Sheet Pan - A good large sheet pan lined in parchment paper so all of your chicken and veggies can roast evenly in a single layer.
HOW TO MAKE SHEET PAN CHICKEN AND VEGGIES
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash and cut all of your vegetables into 1 inch chunks. Add to a large bowl with oil and taco seasoning. Mix until fully combined.
Step Two: If chicken breasts are huge and too thick, pound them with a meat pounder to even out the thickness. Add salt, pepper and taco seasoning to chicken breasts.
Step Three: Place chicken breasts in the center of a parchment lined baking sheet. Add vegetables around chicken breasts. Bake for 20-25 minutes until chicken breasts are fully done.
HOW TO KNOW WHEN YOUR CHICKEN BREASTS ARE DONE
The only safe way to know when your chicken breasts are done is to use a meat thermometer. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast. Digital meat thermometers are inexpensive and simple to use. This is the digital thermometer that I use.
HOW TO MAKE HOMEMADE TACO SEASONING
Making your own homemade taco seasoning is super easy and convenient. Not only will you have your own southwest seasoning blend whenever you need it, but it is also healthier than store bought seasoning which often times contains additives and preservatives. I like adding this seasoning mix to meats and vegetables whenever I want a kick or burst of flavor! You can grab the full recipe + measurements here!
CAN I USE CHICKEN THIGHS INSTEAD
Absolutely! I’m a chicken breast kind of girl, but you can definitely use boneless skinless chicken thighs instead. You will need to adjust the cooking time by adding a few extra minutes if you are using thighs so be sure to always check the internal temperature with a meat thermometer. The internal temperature should be 165°F.
SUBSTITUTIONS + EXTRA TIPS
Mexican food and southwest flavors just happen to be one of my favorites. But the great thing about this recipe is that you can mix things up. Feel free to try different flavors instead of the taco seasoning like lemon pepper seasoning or Italian seasoning.
You can also mix up the veggies and use green beans, zucchini, yellow squash or potatoes. So many options to try and enjoy! If you want to use a starchy vegetable like sweet potatoes with this recipe, it will take a little longer to cook. So I suggest roasting those first for about 15 minutes, then adding the rest of your ingredients to finish cooking in the oven.
You can enjoy your chicken and veggies with rice, potatoes or another grain of your choice. Or I often will eat this meal by itself and it still fills me up every time!
CHECK OUT MORE EASY SHEET PAN RECIPES!
- Sheet Pan Sausage, Potatoes and Brussels Sprouts
- Sheet Pan Chicken Fajitas
- Taco Stuffed Zucchini Boats
VIDEO: WATCH ME MAKE IT HERE
Southwest Sheet Pan Chicken and Vegetables
Ingredients
- 4 boneless, skinless chicken breasts about 2 lbs.
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 lb. broccoli florets
- ½ red onion chopped
- 4 tablespoons taco seasoning* divided
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Add chopped bell peppers, onion and broccoli florets to a large bowl. Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of taco seasoning. Gently mix oil and seasoning with vegetables until thoroughly combined.
- Place the chicken breasts on a cutting board. Lightly pound the thick parts of the chicken to even out the thickness. Season the chicken breasts with 1 tablespoon of oil, salt, pepper and 2 tablespoons of taco seasoning. Rug the seasoning into chicken breasts thoroughly on both sides.Â
- Place chicken breasts in the center of a parchment lined baking sheet. Add the seasoned vegetables around the chicken breasts on the same baking sheet.
- Bake the chicken and veggies for 20-25 minutes until the chicken breasts are fully cooked. They should reach an internal temperature of 165°F. Remove the sheet pan from the oven and enjoy by itself, with rice or your favorite grain.
shirl59 says
Marsha
Bravo! You are the first cooking video that I have watched that talks about cleanliness while cooking. Thank you. It is too bad others never say a word about it.