Sheet Pan Chicken and Veggies
This one-pan dish is an easy and nutritious meal that brings together juicy chicken and colorful vegetables, perfectly seasoned and roasted to perfection. It’s a great option for busy weeknights, providing a balanced meal with minimal cleanup.
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 each red bell pepper, sliced
- 1 each yellow bell pepper, sliced
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- lemon wedges for serving, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup if desired.
- In a large mixing bowl, combine the chicken breasts, broccoli, baby carrots, and sliced bell peppers.
- Drizzle the olive oil over the chicken and vegetables. Sprinkle with garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss everything until well coated.
- Spread the chicken and veggies in a single layer on the prepared sheet pan. Make sure there is some space between each piece for even roasting.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Remove the pan from the oven and let it rest for a few minutes before serving. Serve with lemon wedges if desired for an extra burst of flavor.
- For customization, consider substituting your favorite vegetables like zucchini, asparagus, or potatoes.
Notes
You can customize this recipe by substituting your favorite vegetables like zucchini, asparagus, or potatoes. For a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the seasoning mix. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.