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This chicken and roasted veggie dinner (served alongside wild rice) is so simple, healthy, and delicious.
Sheet Pan Chicken and Roasted Vegetables
If you’re looking for a healthy, simple dinner, THIS IS IT! Simply seasoned chicken breasts, an array of colorful veggies roasted in the oven, and wild rice cooked on the stovetop. Everything finishes at the same time, and voila! Dinner is ready, the kitchen is still (mostly) clean, and your entire family is about to have full, happy bellies.
This dinner is part one of a two-part Cook Once Dinner Fix-style series. Part two is an irresistible, hearty Caprese Chicken Casserole. For instructions on how to make these dinners work together really efficiently, click HERE.
Roasted Vegetables with Chicken and Wild Rice Ingredients
Here’s everything you’ll need for this simple chicken and veggie dinner:
- Wild Rice – to start, you’ll need 1 cup of dried wild rice.
- Chicken Breasts – 1 ½ pounds of boneless, skinless chicken breasts provides the protein for the meal.
- EVOO – 1 tablespoon of extra-virgin olive oil will be divided between the chicken breasts and the veggies.
- Sea Salt – 1 ½ teaspoons of fine sea salt will be divided between the veggies and the chicken.
- Cherry Tomatoes – now for the really fun, colorful part! You’ll need 1 pint of cherry tomatoes total here.
- Asparagus – to add some green to the plate, you’ll want to grab 1 bunch of asparagus. Go ahead and trim the ends when you get a chance too!
- Bell Pepper – for another colorful addition, grab 1 yellow bell pepper. Then, remove the core and cut the pepper into ½-inch cubes.
- Red Onion – ½ of a red onion will get chopped and tossed onto the sheet pan also.
- Carrots – while you’re in the produce section, go ahead and grab 2 carrots. Once you get home, peel and cut them into thin coins.
While the recipe is absolutely delicious as written, feel free to make swaps and modifications as needed! Here are a few ideas:
- Spice things up: if you have a spice blend that you LOVE on your chicken, feel free to sprinkle that on the chicken before it heads into the oven!
- Swap the veggies: here’s the deal, while the above veggies are really delightful together, you can absolutely swap them for any veggies you love/have on hand.
- Swap the starch: don’t like wild rice? That’s okay! Swap the wild rice for regular white or brown rice, farro, quinoa, or even roasted potatoes.
What size chicken breasts are best for this recipe?
Because the chicken breasts will be served sliced, the exact size of your chicken breasts really doesn’t matter too much. If your chicken breasts are super large and you’re afraid that they aren’t going to cook through in the allotted time, I recommend getting your hands on a meat thermometer so that you have the peace of mind that your chicken is fully cooked (165°F) before pulling it from the oven.
Do I need to pound or flatten the chicken breasts before cooking?
You don’t! This recipe is not fussy at all, so you’ll just pop those chicken breasts on the sheet pan as is.
Can I put chicken directly on the baking sheet?
You absolutely can. Because your chicken will be coated in olive oil before going into the oven, you don’t need to worry about the chicken sticking to the sheet pan. You can totally use parchment paper if you’d like, just know that it isn’t necessary.
Supplies Needed to Make this Recipe
How To Bake Chicken and Roast Vegetables Together in the Oven
This recipe is super easy — here’s how you’ll bring it together:
- Preheat the oven to 375°F.
- Start the wild rice – to start, make the wild rice according to the package instructions.
- Prep the chicken – place the chicken breast on one of the sheet pans and rub with a ½ tablespoon of the olive oil and a ½ teaspoon of the salt.
- Add the veggies to another sheet pan – spread out the cherry tomatoes, asparagus, bell pepper, red onion, and carrots on a separate sheet pan, and toss with a ½ tablespoon of olive oil and 1 teaspoon of sea salt. If you don’t have enough room on your sheet pan for all of the veggies, simply split them between 2!
- Bake – transfer the sheet pans to the oven and bake for 40 minutes, until the tomatoes have burst, the vegetables have wilted, and the chicken is cooked to 165°F.
- Slice the chicken – once the chicken is out of the oven, let it cool slightly, then thinly slice it.
- Serve and enjoy – serve the sliced chicken with the roasted veggies and wild rice alongside. Enjoy!
Do you bake chicken in the oven covered or uncovered?
Your chicken will bake uncovered — Cassy has really honed in the cooking time here so that your chicken stays as juicy as possible on the inside and doesn’t burn on the outside.
Does it matter which oven rack each of the pans are placed on while cooking?
It actually doesn’t, so stick those pans in the oven however they’ll fit best!
Will the chicken require a longer cook time in the oven or will everything have the same cooking time?
One of the really wonderful things about this recipe is that the chicken and veggies bake for the same amount of time. That means your entire dinner is hot and ready at the same time — no need to wait on a component that’s stuck in the oven!
Should the roasted vegetables be crispy when done?
Because of the size of the asparagus and onions, they’ll likely have a bit of a roasted crisp on them once the time is up. The other veggies, though, may have some nice deep color on the outside, but probably won’t be too crispy! If you’re looking for crispy roasted veggies, you’ll need to put them into the oven ahead of the chicken.
How do you keep chicken from drying out in the oven?
Like I mentioned earlier, Cassy really has the cooking time down here, so your chicken should *not* be dried out after its time in the oven. If your chicken breasts are on the smaller side, though, or you just want to be extra sure that your chicken is cooked to perfection, use a meat thermometer — you’ll know the chicken is perfectly cooked when its internal temperature reaches 165°F.
- 1 cup dried wild rice
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon extra-virgin olive oil divided
- 1 ½ teaspoons fine sea salt divided
- 1 pint cherry tomatoes
- 1 bunch asparagus ends trimmed
- 1 yellow bell pepper core removed and cut into ½-inch cubes
- ½ red onion roughly chopped
- 2 carrots peeled and cut into coins
- Preheat the oven to 375°F.
- Make the wild rice according to the package instructions.
- While the rice cooks, place the chicken breast on one of the sheet pans. Rub it with a ½ tablespoon of olive oil and sprinkle it with a ½ teaspoon of the salt.
- Spread out the cherry tomatoes, asparagus, bell pepper, red onion, and carrots on a separate sheet pan and toss with a ½ tablespoon of olive oil and 1 teaspoon of sea salt. If you don’t have enough room on your sheet pan for all of the veggies, simply split them between 2!
- Transfer the sheet pans to the oven and bake for 40 minutes, until the tomatoes have burst, the vegetables have wilted, and the chicken is cooked to 165°F.
- Once the chicken is out of the oven, let it cool slightly, then thinly slice it.
- Serve the sliced chicken with the roasted veggies and wild rice alongside. Enjoy!