Rainbow Chicken and Veggie Sheet Pan

Packed with juicy chicken and vibrant veggies, this rainbow chicken and veggie sheet pan meal is minimal effort but maximum payoff! Finished with an herby yogurt sauce for a balanced and delicious meal that’ll help you feel your best.

This has quickly become one of my favorite sheet pan dinners (though I do love some sheet pan chicken fajitas or maple dijon sheet pan meals). Busy weeknights call for recipes you don’t have to think too hard about – and don’t have to get a million dishes dirty for! This checks each box, all while being healthy, balanced, and delicious. Here’s everything you’ll need and how to make it.

What You’ll Need

Equipment

• Half sheet pan

Ingredients

• Chicken breast
• Sweet potato
• Zucchini
• Yellow squash
• Red bell pepper
• Broccoli
• Olive oil
• Apple cider vinegar
• Garlic
• Seasonings: Salt, pepper, onion powder, garlic powder, dried oregano, and red pepper flakes.

For the Herby Yogurt Sauce

• Non fat plain greek yogurt
• Lemon juice
• Honey
• Dijon mustard
• Fresh herbs of choice: I love dill and chives. Use whatever you love most!
• Salt + pepper

How To Make It

1. Preheat oven and prep: Preheat the oven to 425F. Wash and chop the sweet potato (see sweet potato notes below), zucchini, yellow squash, bell pepper, and broccoli. Trim and dice the chicken into bite sized pieces. Add everything to a half baking sheet pan.

1. Season: Add the olive oil, apple cider vinegar, garlic, and seasonings. Toss around to evenly coat and spread out evenly.

1. Bake: Bake at 425F for 20-25 minutes, or until the internal temperature of the chicken reaches 165F (this meat thermometer is my lifeline as a chronic chicken over-cooker).

1. Make the sauce: While the chicken and veggies are baking, make the herby yogurt sauce by combining yogurt, lemon juice, honey, dijon, fresh herbs, salt, and pepper. Add ~1 tbsp water to thin (adjust for desired consistency).
2. Serve!: Once the sheet pan has finished baking, let cool for a couple minutes before serving with a drizzle of herby yogurt sauce!

Sweet Potato

It’s super important to chop the sweet potato very small (~1/4″ pieces) so they bake evenly with the rest of the veggies and chicken. If they’re too big, they’ll be under-baked. If you want bigger sweet potato chunks, roast them in the oven first for an additional 10 minutes before adding the rest.

FAQs

• Can I use different vegetables?: Absolutely! This recipes is super easy to customize and great for using those extra stragglers laying around in the fridge. If you choose a harder vegetable like carrot or other potato, make sure to chop them very small so they bake evenly with the rest.
• What kind of chicken works best?: Boneless skinless chicken breasts or thighs both work. Breasts are leaner, but thighs stay juicier if you’re worried about over-baking.
• Is this recipe good for meal prep?: Yes! This one stores and reheats very well. Store cooked portions in airtight containers in the fridge up to 4 days (store yogurt sauce separately and add just before serving).

Try These Next!

• Sheet pan chicken fajitas
• Sausage veggie and apple sheet pan with maple dijon sauce
• Sheet pan sausage and veggies
• Balsamic chicken with veggies

Lastly, be sure to leave a rating and review down below if you make this rainbow chicken and veggie sheet pan dinner! And don’t forget to tag me on IG – always love to hear from you and see what you’re making. ♡ Enjoy!

Rainbow Chicken and Veggie Sheet Pan

4.50 from 2 votes

Packed with juicy chicken and vibrant veggies, this rainbow chicken and veggie sheet pan meal is minimal effort but maximum payoff. Finished with an herby yogurt sauce for a delicious and balanced meal.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Calories: 343kcal

Equipment

• Half baking sheet pan
• Instant thermometer optional

Ingredients

• 1 lb boneless, skinless chicken breast diced into bite sized pieces
• 2 cups sweet potato (266 g) peeled and chopped very small (1/4" cubes)
• 1 small zucchini (200-300 g) chopped
• 1 small yellow squash (200-300 g) chopped
• 1 large red bell pepper (170 g) chopped
• 2 cups broccoli florets (182 g) chopped
• 2 tbsp olive oil (30 ml)
• 1 tbsp apple cider vinegar (15 ml)
• 2 tbsp minced garlic (30 g)
• 2 tsp each: fine sea salt, onion powder, dried oregano
• 1 tsp each: pepper, garlic powder, red pepper flakes omit red pepper flakes for no spice

Herby yogurt sauce

• 1/2 cup non fat plain greek yogurt (113 g)
• 1 tbsp lemon juice (15 ml) fresh
• 1/2 tbsp honey (10 g)
• 1 tsp dijon mustard (5 g)
• 2 tbsp fresh herbs of choice I love dill and chives
• pinch salt and pepper to taste

Instructions

• Preheat oven to 425 F. Add chicken, veggies, oil, vinegar, garlic, and seasonings to a half baking sheet pan and toss well to coat. Spread everything out evenly.
• Bake for 20-25 minutes, or until internal temp of chicken reaches 165F.
• Meanwhile, make the herby yogurt sauce by combining all sauce ingredients listed above. Add 1 tbsp water to thin (adjust for desired consistency).
• Let chicken and veggies cool for a couple minutes before serving with a drizzle of sauce!

Notes

• Make sure the sweet potatoes are chopped very small (1/4″) so they bake evenly with the rest. If they’re too big, they’ll be underbaked. If you like larger sweet potato chunks, bake separately for 10 minutes before adding the rest.
• I tend to have a saltier palette so I do 2 tsp fine sea salt – if you like things less salty start with less!
• Nutrition listed is for 1/4 of the sheet pan + 1/4 sauce.

Nutrition

Serving: 0.25recipe | Calories: 343kcal | Carbohydrates: 30.5g | Protein: 32.8g | Fat: 10.7g | Fiber: 5.7g

This post may contain affiliate links. See footer for privacy policy and terms of use.