Description
A simple and flavorful sheet pan chicken and veggies recipe that’s perfect for a quick and healthy weeknight dinner. Tender chicken breasts roasted alongside a colorful mix of vegetables, seasoned with garlic and herbs for a delicious one-pan meal.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine the garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper.
Place the chicken breasts on the prepared sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and sprinkle half of the seasoning mixture evenly over the chicken.
In a large bowl, combine the red bell peppers, yellow bell pepper, zucchini, yellow squash, red onion, and baby carrots. Drizzle the remaining 2 tablespoons of olive oil over the vegetables and sprinkle the remaining seasoning mixture. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer around the chicken breasts on the sheet pan.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes