Sheet Pan Chicken And Veggies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: gluten-free, low-carb, and dairy-free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large bell pepper (any color), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray it with non-stick cooking spray to ensure the chicken doesn’t stick.
- Cut the chicken breasts into uniform 1-inch pieces. Chop the broccoli, bell peppers, zucchini, and red onion. Keeping the pieces relatively similar in size ensures that everything cooks evenly at the same rate.
- Place the chicken and all the vegetables into a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, salt, and pepper. Toss everything together until the chicken and veggies are thoroughly and evenly coated in the oil and spices.
- Spread the mixture out onto the prepared baking sheet in a single, even layer. Try not to overcrowd the pan; if the ingredients are piled on top of each other, they will steam rather than roast. Use a second sheet pan if necessary.
- Place the baking sheet in the oven and roast for 20 to 25 minutes. About halfway through the cooking time, give the pan a quick toss with a spatula. The chicken is done when it reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.
Find it online: https://www.cozinty.com/dinner/sheet-pan-chicken-and-veggies/