Description
A simple recipe for cooking chicken and mixed vegetables on a single sheet pan.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb broccoli florets
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, broccoli, carrots, bell pepper, and zucchini.
- Drizzle the olive oil over the chicken and vegetables.
- Sprinkle the oregano, garlic powder, salt, and pepper over the mixture.
- Toss everything together until the chicken and vegetables are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately.
Notes
- You can substitute other firm vegetables like potatoes or Brussels sprouts.
- For crispier vegetables, ensure they are not overcrowded on the pan.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 45
- Cholesterol: 110
Keywords: sheet pan chicken, roasted vegetables, easy dinner, one pan meal, chicken and veggies