Description
A simple and delicious sheet pan dinner featuring tender chicken breasts roasted alongside a colorful medley of vegetables. Perfect for a healthy weeknight meal with minimal cleanup.
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 thyme
Salt, 1 teaspoon, divided
Black pepper, 1/2 teaspoon, divided
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
1 cup baby carrots
1 cup cherry tomatoes
2 tablespoons 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 with 1 tablespoon of olive oil.
In a small bowl, combine garlic powder, smoked paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken breasts, then sprinkle the spice mixture on both sides, pressing gently to adhere.
Place the seasoned chicken breasts in the center of the prepared sheet pan.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, and cherry tomatoes.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Arrange the vegetables around the chicken breasts on the sheet pan in a single layer.
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 the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish the chicken and vegetables with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes