Chicken and Veggie Sheet Pan
This easy sheet pan chicken and vegetables recipe features tender chicken breasts and a colorful mix of bell peppers, zucchini, squash, and broccoli, all seasoned with Italian herbs for a flavorful, easy meal perfect for busy weeknights.
Servings: 6
Calories: 224kcal
Equipment
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 bell pepper (any color, chopped into ¾-inch pieces)
- 1 zucchini (chopped into ¾-inch pieces)
- 1 yellow squash (chopped into ¾-inch pieces)
- 1 ½ cups broccoli florets
- ½ yellow onion (chopped into ¾-inch pieces)
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, add all the ingredients and stir until everything is well coated.
- Pour chicken and veggies on the prepared baking sheet and evenly arrange everything.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.
- Serve over rice or pasta, and enjoy!
Notes
- For extra flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before baking.
- Avoid overcrowding the pan—give the chicken and veggies room to roast for crisp, tender results.
- Leftovers keep well in the fridge for up to 4 days in an airtight container and reheat gently in the microwave or oven.
Nutrition
Calories: 224kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 145mg | Potassium: 743mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 59mg | Calcium: 39mg | Iron: 1mg