Sheet-Pan Chicken and Vegetable Pack

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A make-ahead meal featuring chicken breasts and seasonal veggies roasted together, solving the meal prep challenge highlighted in the forum. This Mediterranean-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken breasts, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 265 calories and feeds 4, 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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 265 cal/serving

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Ingredients

1 lb (trimmed) chicken breasts
2 medium (sliced into 1/2-inch rounds) zucchini
1/2 medium (thinly sliced) red onion
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place chicken breasts on a parchment-lined baking sheet. Top with zucchini and red onion slices.
Step 2: Whisk together 2 tbsp olive oil, garlic powder, oregano, sea salt, and black pepper in a small bowl. Drizzle evenly over the chicken and vegetables, ensuring everything is lightly coated.
Step 3: Roast for 22-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with slightly charred edges.