Description
A simple yet flavorful Chicken and Veggie Sheet Pan dish perfect for busy weeknights, showcasing juicy chicken and nutritious vegetables roasted to perfection.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 bell pepper, chopped into 3/4-inch pieces
- 1 zucchini, chopped into 3/4-inch pieces
- 1 yellow squash, chopped into 3/4-inch pieces
- 1 ½ cups broccoli florets
- ½ yellow onion, chopped into 3/4-inch pieces
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Combine the chicken breasts and chopped vegetables in a large bowl.
- Drizzle the olive oil over the mixture and coat well.
- Add the Italian seasoning, onion powder, garlic powder, black pepper, and paprika.
- Stir everything together until well mixed.
- Pour the mixture onto the prepared baking sheet, spreading it evenly.
- Bake for 20-25 minutes until the chicken reaches 165°F and the vegetables are tender.
- Serve over rice or pasta and enjoy!
Notes
For added flavor, marinate the chicken beforehand. Swap out vegetables for seasonal varieties for different tastes.
