Description

This 30-Minute Sheet Pan Chicken and Veggies recipe delivers succulent chicken alongside vibrant, caramelized vegetables with minimal cleanup. Perfect for busy weeknights, it combines high thermal efficiency and flavor development for a delicious meal.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breasts
2 cups Broccoli Florets
2 medium Red and Yellow Bell Peppers
1 large Zucchini
3 tablespoons Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
Kosher Salt and Black Pepper to taste

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Instructions

Preheat the oven to 425°F (218°C)
Cut the chicken into uniform 1-inch cubes, slice the bell peppers into strips, and slice the zucchini into half-moons
In a large mixing bowl, combine the chicken and vegetables with olive oil and seasonings. Toss to coat
Spread the mixture onto a large baking sheet without overlapping
Roast in the oven for 18 to 22 minutes, tossing halfway through
Let the sheet pan chicken and veggies rest for three minutes before serving

Notes

Always pat the chicken dry for better browning.

Dark-colored pans may brown food faster, so monitor closely.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 5g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 36g
Cholesterol: 85mg