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Loaded Chicken & Veggie Bake - A Cozy, One-Pan Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 3 cups broccoli florets
  • 2 medium bell peppers (any color), sliced
  • 1 medium red onion, cut into wedges
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, left whole
  • 2 tablespoons olive oil, plus 1 extra tablespoon if needed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar or Monterey Jack (or a blend)
  • 4 slices cooked bacon, crumbled (optional but recommended)
  • 1/3 cup sour cream or Greek yogurt
  • 2 green onions, thinly sliced
  • Fresh parsley or cilantro, chopped (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Prep the chicken: Pat dry and cut into bite-size chunks. This helps it cook evenly and stay juicy.
  3. Season everything: In a large bowl, combine the chicken, broccoli, peppers, onion, zucchini, and tomatoes. Add 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Toss until everything is evenly coated. If it looks dry, add the extra tablespoon of oil.
  4. Spread on the pan: Arrange in a single layer. Give the chicken a little breathing room from the veggies so it browns, not steams.
  5. Roast: Bake for 18–22 minutes, stirring halfway, until the chicken is cooked through (165°F/74°C internal temp) and the veggies are tender with caramelized edges.
  6. Add the “loaded” toppings: Sprinkle shredded cheese over the pan. Return to the oven for 2–3 minutes, just until melted.
  7. Finish: Scatter crumbled bacon and green onions over the top. Dollop with sour cream or Greek yogurt. Add herbs if you like.
  8. Serve: Squeeze lemon over the pan for brightness. Enjoy as is, or serve over rice, cauliflower rice, or quinoa.