One-Pan Chicken & Vegetable Sheet Pan

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A simple, high-protein sheet pan dinner with chicken and roasted vegetables that supports energy balance during Whole30 reintroduction phases. This Mediterranean-inspired Whole30 recipe (high-protein), ready in about 40 minutes, pairs boneless chicken thighs, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless chicken thighs
• 2 medium zucchini
• 1 red, 1 yellow bell peppers
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry, then toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Slice zucchini into 1/4-inch thick half-moons and cut bell peppers into 1-inch pieces. Toss vegetables with remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/4 tsp sea salt.
3. Step 3: Arrange chicken and vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
4. Step 4: Let rest 5 minutes before serving to allow juices to redistribute, ensuring moist chicken and perfectly caramelized vegetables.