Sheet Pan Chicken and Veggies
Experience the ultimate one-pan meal with Sheet Pan Chicken and Veggies. Juicy, perfectly seasoned chicken breasts roast alongside colorful bell peppers, zucchini, and red onion, creating a harmonious blend of flavors and textures. This dish simplifies weeknight dinners while delighting your taste buds with every bite. Easy to prepare and clean up, it’s a go-to recipe for busy families looking to enjoy a wholesome meal without the fuss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium zucchinis (about 1 lb), sliced into thick half-moons
- 2 bell peppers (red or yellow), sliced into strips
- 1 medium red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet.
- Slice zucchini, bell peppers, and onion as specified.
- Place chicken breasts on one side of the baking sheet; drizzle with 1 tbsp olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
- On the other side, arrange the chopped veggies; drizzle with the remaining olive oil and season.
- Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest briefly before serving; enjoy as is or drizzle with pan juices for added flavor.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 350
- Sugar: 6g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg