Description
Indulge in the delightful simplicity of Sheet Pan Chicken and Veggies, a vibrant dish that brings together juicy chicken breasts and an array of colorful, roasted vegetables. Perfect for busy weeknights or casual family dinners, this one-pan meal is not only easy to prepare but also packs a punch of flavor. With tender chicken infused with aromatic herbs and spices alongside sweet bell peppers, zucchini, and onions, every bite is a delicious celebration. Plus, the minimal cleanup means you can spend more time enjoying your meal with loved ones. In just 40 minutes, you’ll have a wholesome dinner that looks as good as it tastes!
Ingredients
- 3–4 boneless skinless chicken breasts
- Assorted bell peppers (red, yellow, green)
- 1 zucchini
- 1 red onion
- Olive oil
- Garlic powder
- Dried oregano
- Dried thyme
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pat the chicken dry and season with salt, pepper, garlic powder, oregano, and thyme.
- Chop the bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into wedges.
- In a bowl, combine the vegetables with olive oil and additional seasoning; toss until coated.
- Arrange the chicken on one side of the baking sheet and spread the veggies on the other side.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg
Keywords: For added flavor depth, marinate the chicken ahead of time using olive oil mixed with herbs. Feel free to customize vegetables based on seasonal availability; broccoli or carrots work well too. Always check for doneness using a meat thermometer to ensure perfectly cooked chicken.