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+ servings
top close up shot of cooked chicken and vegetables on a sheet pan
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5 from 7 votes

Chicken and Vegetables Sheet Pan Dinner

This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Prep Time15 mins
Cook Time30 mins
Marinating Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: baked chicken and vegetables, chicken and vegetables, chicken and veggies, chicken sheet pan dinner, sheet pan chicken and veggies, sheet pan dinner recipes
Servings: 4
Calories: 408kcal


  • Oven


For the Chicken & Vegetables

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3/4 pound small potatoes, cut into 1-inch pieces
  • 2 small zucchini, cut into half-moons
  • 1 bell pepper, cut into 1-inch pieces
  • 1 yellow or red onion, cut into 1-inch pieces
  • 1/2 cup cherry tomatoes, halved

For the Marinade

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon dijon mustard
  • salt and fresh ground pepper, to taste


  • In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
  • In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
  • Remove 1 tablespoon of marinade and set aside.
  • Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
  • Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
  • Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
  • Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
  • Bake for 25 minutes.
  • Add cherry tomatoes to the pan.
  • Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
  • Remove from oven, let stand for 5 minutes and serve!


Calories: 408kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 1216mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 81mg | Calcium: 62mg | Iron: 2mg