Description

Sheet pan dinners are your go-to solution for quick, flavorful meals that please the whole family. With tender chicken thighs and colorful veggies roasted together, this dish is not only delicious but also a breeze to clean up. Perfect for busy weeknights, you’ll love how simple it is to create a meal bursting with flavor and aroma in just one pan.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs
2 bell peppers (mixed colors), chopped
1 medium zucchini, chopped
1 red onion, sliced into wedges
2 tbsp olive oil
2 tsp Italian seasoning
Salt & pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Chop bell peppers and zucchini into bite-sized pieces; slice red onion into wedges.
In a large bowl, combine chicken thighs, veggies, olive oil, Italian seasoning, salt, and pepper. Mix until evenly coated.
Spread mixture onto a lined baking sheet, ensuring space between pieces.
Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Let cool for a few minutes before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece of chicken with vegetables (approximately 200g)
Calories: 320
Sugar: 5g
Sodium: 390mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg

Keywords: Feel free to swap proteins or veggies based on what you have on hand. Adding fresh herbs or a splash of lemon juice can enhance flavor. Store leftovers in an airtight container for up to three days.