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Sheet Pan Chicken & Veggies

Experience the joy of a hearty meal with our Sheet Pan Chicken & Veggies. This delightful dish features tender, seasoned chicken breasts paired with a vibrant mix of roasted vegetables, all cooked on one pan for easy cleanup. Perfect for busy weeknights, this recipe brings comfort and flavor to the table in less than an hour. Enjoy the aromatic blend of herbs and spices while savoring every bite of this colorful culinary creation.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 2 bell peppers (1 red, 1 yellow), sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, and oregano.
  3. In a large bowl, toss the sliced bell peppers, zucchini, and onion with olive oil, salt, and pepper until evenly coated.
  4. Line a baking sheet with parchment paper for easy cleanup. Arrange the seasoned chicken in the center of the sheet pan and surround it with the mixed veggies.
  5. Roast in the preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
  6. Let rest for a few minutes before serving; drizzle remaining juices over the dish for added flavor.

Nutrition

Keywords: Feel free to substitute chicken thighs for juicier meat if desired. Customize vegetables based on seasonal availability or personal preference; consider adding sweet potatoes or carrots for extra heartiness. For an added kick, incorporate chili flakes or experiment with various marinades to enhance flavor profiles.