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Sheet Pan Chicken with Veggies

Sheet Pan Chicken with Veggies

A simple and nourishing Sheet Pan Chicken with Veggies recipe that brings together tender chicken and colorful vegetables, all roasted on one tray for minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breasts, cut into 1-inch bite-sized pieces
  • 2 cups Broccoli Florets, fresh
  • 2 large Bell Peppers, different colors
  • 1 medium Zucchini, sliced into thick half-moons
  • 1 small Red Onion, cut into large chunks
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • Salt and Black Pepper, to taste
  • 2 tablespoons Fresh Parsley, optional garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your baking sheet by lining it with parchment paper or a silicone mat.
  3. Wash and chop all your vegetables into uniform sizes.
  4. Place the chopped chicken and all the vegetables into a large mixing bowl.
  5. Drizzle the olive oil over the mixture and sprinkle with salt, pepper, garlic powder, oregano, and smoked paprika.
  6. Toss everything together to ensure even coating.
  7. Spread the mixture onto the prepared baking sheet in a single layer.
  8. Bake for 20 to 25 minutes, tossing halfway through, until chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Ensure ingredients are spaced out on the pan to avoid steaming. Use a meat thermometer for best results.