Description
Sheet Pan Chicken and Veggies is the ultimate weeknight dinner solution that combines succulent chicken breasts with colorful, roasted vegetables for a meal that’s both nutritious and delicious. This one-pan wonder allows for minimal cleanup while maximizing flavor, making it perfect for busy families or anyone seeking quick yet satisfying fare. With just a handful of fresh ingredients and simple preparation, you’ll enjoy a vibrant feast that tantalizes your taste buds and fills your home with an irresistible aroma. Feel free to customize the dish by adding your favorite veggies or spices, ensuring every bite is a delightful harmony of flavors.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 2 bell peppers (any color), sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chicken breasts with olive oil, salt, pepper, and garlic powder.
- Chop broccoli into bite-sized pieces; slice bell peppers and red onion.
- Arrange seasoned chicken in the center of the baking sheet and spread vegetables around it.
- Drizzle additional olive oil over veggies and toss to coat.
- Roast for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg