Description
This Sheet Pan Chicken and Veggies recipe delivers a symphony of textures and flavors by utilizing the efficiency of a single roasting surface. It's high in bioavailable protein and low in refined sugars.
Ingredients
Scale
1.5 lbs Chicken Breast
2 cups Broccoli Florets
2 large Bell Peppers
1 medium Zucchini
1 large Red Onio
3 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Garlic Powder
1/2 tsp Smoked Paprika
Instructions
- Preheat your oven to 400°F (204°C)
- Cut your chicken and vegetables into uniform 1-inch pieces
- In a large mixing bowl, whisk the olive oil with the salt, pepper, oregano, thyme, garlic powder, and smoked paprika
- Add the chicken and vegetables to the bowl and mix well
- Spread the mixture onto a heavy-duty rimmed baking sheet ensuring nothing is overlapping
- Roast for 20 to 25 minutes, flipping halfway through, until chicken reaches 165°F
- Let rest for 5 minutes before serving
Notes
Use a heavy-gauge aluminum half-sheet pan for best results.
Do not salt the vegetables too early to avoid sogginess.
Allow carry-over cooking to ensure juicy chicken.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg