Description
This sheet pan chicken and veggies dinner offers a quick, balanced meal with juicy chicken and roasted seasonal vegetables, seasoned with garlic and herbs. It requires minimal preparation and cleanup.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1½ cups broccoli florets
- ½ yellow onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley or a squeeze of lemon juice (Optional Garnish)
Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- In a large mixing bowl, combine the chicken, bell pepper, zucchini, squash, broccoli, and onion.
- Drizzle the olive oil over the mixture. Sprinkle with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Toss well to coat all ingredients evenly.
- Spread the mixture in a single layer on the prepared sheet pan. Do not crowd the pan.
- Bake for 22 to 25 minutes. Flip the contents halfway through the baking time.
- Check that the chicken reaches an internal temperature of 165°F. The vegetables should be tender and lightly caramelized.
- Remove from the oven. Garnish with parsley or lemon juice, and serve warm.
Notes
- Cut all vegetables to a similar size for even roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American