Description
A simple and delicious sheet pan chicken breast recipe with roasted vegetables, perfect for an easy weeknight dinner.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, sliced into strips
1 medium yellow bell pepper, sliced into strips
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to make the seasoning mix.
Pat the chicken breasts dry with paper towels. Rub the seasoning mix evenly over both sides of each chicken breast.
Place the seasoned chicken breasts in the center of the prepared sheet pan.
In a large bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the vegetables evenly around the chicken breasts on the sheet pan.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Let the chicken rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes