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One-Pan Chicken & Veggies Easy Recipe

A simple vegan sheet-pan meal with plant-based chicken and roasted vegetables cooked together for easy cleanup.

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken pieces — 14 oz
  • Potatoes diced — 2 cups
  • Broccoli florets — 2 cups
  • Carrots sliced — 1 cup
  • Olive oil — 2 tbsp
  • Garlic powder — 1 tsp
  • Paprika — 1 tsp
  • Salt — ½ tsp
  • Black pepper — ¼ tsp
  • Lemon juice — 1 tbsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place potatoes, broccoli, carrots, and plant-based chicken on baking sheet.
  3. Drizzle olive oil over ingredients.
  4. Sprinkle garlic powder, paprika, salt, and black pepper.
  5. Toss everything gently to coat evenly.
  6. Spread mixture in single layer.
  7. Roast for 25 minutes, stirring halfway.
  8. Remove from oven carefully.
  9. Drizzle lemon juice before serving.

Notes

Nutritional values (per serving)

Calories: 310
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 38g
Fiber: 6g
Protein: 20g

Vitamins and minerals (per serving)

Vitamin A: 60%
Vitamin C: 70%
Iron: 15%
Potassium: 18%
Vitamin B6: 20%

Additional notes / tips

  • Cut vegetables evenly for roasting.
  • Add zucchini for variety.
  • Use parchment paper for easier cleanup.
  • Add chili flakes for spice.
  • Serve immediately for best texture.