One-Pan Chicken and Vegetables

Name: One-Pan Chicken and Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 zucchini, cut into half-moons; 2 bell peppers, assorted colors, sliced; 3 chicken breast fillets; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp crushed red pepper flakes; 1 tsp paprika; 1 tsp lemon pepper seasoning; salt, to taste; black pepper, to taste; 1 tbsp olive oil

A one-pan baked chicken and vegetable dinner that combines seasoned chicken breasts with fresh zucchini and bell peppers, ready in 30 minutes for an easy low-carb weeknight meal.

🌍American 🏷️One-pan meal 🏷️Sheet pan dinner 🏷️Chicken breast 🏷️Zucchini Bell pepper

🏷️

🏷️Weeknight dinner

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lowcarbloveonTikTok

Total

35 min

Servings

3

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by lowcarblove

-0:00

lowcarbloveonTikTok

Ingredients

1 zucchini, cut into half-moons
2 bell peppers, assorted colors, sliced
3 chicken breast fillets
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 tsp paprika
1 tsp lemon pepper seasoning
salt, to taste
black pepper, to taste
1 tbsp olive oil

11 Ingredients

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Instructions

1
Chop your zucchini into half-moons and slice your bell peppers into strips.
2
Line a baking sheet with parchment paper and spread the chopped vegetables across it.
3
On a separate cutting board, season the chicken breast fillets on both sides with onion powder, garlic powder, crushed red pepper flakes, paprika, and lemon pepper seasoning.
4
Season the vegetables on the baking sheet with salt and pepper.
5
Drizzle the vegetables with olive oil and toss to coat evenly.
6
Place the seasoned chicken breasts on the baking sheet amongst the vegetables.
7
Bake in a preheated oven at 400°F for 25 minutes.

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Tips & Notes

Pro tips

Cut vegetables into similar-sized pieces so they cook evenly with the chicken and finish at the same time.
Pat chicken breasts dry before seasoning to help them brown better and cook more evenly.
Arrange chicken in the center of the pan with vegetables around it so nothing gets crowded and everything cooks through.
Don't skip the lemon pepper seasoning—it's the signature flavor that ties the whole dish together.

Substitutions

Bell peppers → broccoli florets or asparagus (maintains low-carb and cooking time)
Zucchini → yellow squash or green beans (similar texture and quick cook time)
Lemon pepper seasoning → 1 tsp black pepper + 1/2 tsp garlic powder + zest of 1 lemon (DIY blend if unavailable)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10–15 minutes until warmed through.

Common Questions

How do you know when the chicken is done?

Chicken breasts are done when they reach an internal temperature of 165°F (74°C) at the thickest part, or when the meat is no longer pink inside.

Can you prepare this recipe ahead of time?

Yes, you can assemble the pan with chicken and vegetables up to 4 hours ahead, cover it, refrigerate, then bake when ready—add 5 minutes to baking time if starting cold.