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Easy Sheet Pan Chicken & Potatoes

• 1½ lbs chicken (breast or thighs), cut into cubes or strips
• 1 lb baby potatoes, halved or quartered
• 2 zucchini, sliced into thick half moons
• 1 red bell pepper, chopped
• 1½ cups corn
• 2–3 tbsp olive oil (divided)
• 1½ tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• ½ tsp honey (optional)

Optional Drizzle:

• Greek yogurt
• Mayo
• Lime juice
• Garlic powder
• Salt

Optional Toppings:

• Avocado
• Purple onion
• Cotija cheese
• Fresh cilantro
• Panko (toasted)
• Lime wedges

Directions:

1. Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Spread out and roast for 15 minutes.
2. In a bowl, toss chicken with remaining olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and honey (if using).
3. Chop zucchini and bell pepper, and measure corn.
4. Remove potatoes from oven and add chicken, zucchini, bell pepper, and corn to the pan. Lightly drizzle with olive oil and toss gently.
5. Return to oven and roast for 15–18 minutes, until chicken is cooked through and vegetables are tender.
6. Broil for 2–3 minutes (optional) to crisp and add color.
7. Finish with fresh lime juice and serve with desired toppings and drizzle.

Click HERE for a Downloadable Recipe Card!

0:00 — PREHEAT + START POTATOES

• Preheat oven to 425°F

• Wash + cut:

  • 1 lb baby potatoes → halve or quarter

• Add to sheet pan:

  • 1 tbsp olive oil

  • salt + pepper

👉 Toss + spread out (cut side down if possible)
👉 Put in oven for 15 minutes

0:05–0:15 — PREP EVERYTHING ELSE (WHILE POTATOES COOK)

1. Cut chicken:

• 1½ lbs chicken → small cubes or strips

2. Season chicken:

In a bowl, toss with:

• 1–2 tbsp olive oil

• 1½ tsp chili powder

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• 1 tsp salt

• ½ tsp pepper

• ½ tsp honey (optional)

👉 Set aside

3. Chop veggies:

• 2 zucchini → thick half moons

• 1 red bell pepper → chopped

• measure 1½ cups corn

4. Make drizzle (optional now or later):

Whisk together:

• Greek yogurt

• mayo

• lime juice

• garlic powder + salt

👉 store in fridge

0:15 — ADD EVERYTHING TO PAN

• Remove potatoes from oven

Add to pan:

• seasoned chicken

• zucchini

• peppers

• corn

👉 Drizzle lightly with olive oil
👉 Toss gently

👉 Keep loose sections if possible:

• potatoes / chicken / veggies

0:15–0:30 — ROAST EVERYTHING

👉 Return pan to oven for 15–18 minutes

0:28 (OPTIONAL BUT RECOMMENDED)

👉 Switch to broil for 2–3 minutes

• crisps potatoes

• adds color to chicken + veggies

0:30–0:35 — FINISH + SERVE

• Squeeze fresh lime over everything

• Build bowls or serve straight from pan

Add toppings:

• avocado

• purple onion

• cotija

• cilantro

• drizzle sauce

• optional panko crunch

Check out some other spring recipes!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!