Description
This vibrant sheet pan dinner brings together tender chicken breasts and a colorful medley of bell peppers, zucchini, and red onion, all roasted to perfection. The result is a healthy, flavorful meal that requires minimal prep and cleanup—perfect for busy weeknights or casual gatherings. With its enticing aroma and appealing presentation, this dish will surely impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium zucchinis, sliced
- 1 large red onion, thickly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the chicken into bite-sized pieces and slice the vegetables into uniform sizes.
- In a large bowl, toss the chicken and vegetables with olive oil, garlic powder, oregano, salt, and pepper until well coated.
- Spread the mixture evenly on a sheet pan without crowding.
- Roast in the oven for 25-30 minutes until the chicken is cooked through and the veggies are tender.
- Drizzle fresh lemon juice over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg
Keywords: Feel free to swap the chicken for salmon or tofu for a vegetarian option. Customize with seasonal vegetables like asparagus or carrots as desired.