Sheet Pan Chicken and Vegetables
Indulge in a comforting and hassle-free meal with this Sheet Pan Chicken and Vegetables recipe. Juicy chicken breasts roast alongside vibrant bell peppers, zucchini, and red onion, all seasoned to perfection. This one-pan wonder is ideal for busy weeknights, delivering delectable flavors and effortless cleanup, making it a family favorite that brings everyone together at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups mixed bell peppers, chopped (red, yellow, green)
- 1 medium zucchini, sliced into thick rounds
- 1 medium red onion, cut into wedges
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
- Place chicken breasts on the baking sheet; drizzle with olive oil and season with garlic powder, Italian herbs, salt, and pepper.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces; toss in a bowl with olive oil and seasonings.
- Arrange veggies around the chicken on the baking sheet.
- Roast for 25-30 minutes until everything is golden brown and cooked through. Stir halfway for even cooking.
Nutrition
- Serving Size: 1 chicken breast with vegetables (about 8 oz)
- Calories: 320
- Sugar: 3g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Feel free to swap out vegetables based on seasonal availability or personal preference; asparagus and carrots work well too. For added flavor, marinate the chicken overnight in olive oil and herbs before cooking. Store leftovers in an airtight container for up to four days; reheat at 350°F (175°C) for best results.