Chicken and Veggie Sheet Pan
A colorful and healthy meal that combines juicy chicken and vibrant veggies, all cooked together on a single sheet pan for easy cleanup.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 piece bell pepper (any color, chopped into 3/4-inch pieces)
- 1 piece zucchini (chopped into 3/4-inch pieces)
- 1 piece yellow squash (chopped into 3/4-inch pieces)
- 1.5 cups broccoli florets
- 0.5 piece yellow onion (chopped into 3/4-inch pieces)
Seasonings and Oils
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
Preparation
- Preheat your oven to 400°F. 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.
Cooking
- Pour the 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 inside and the vegetables are tender with a slight crunch. Make sure the chicken has reached an internal temperature of 165°F.
Notes
Serve over rice or pasta, and enjoy! You can also add a sprinkle of fresh herbs or a squeeze of lemon juice for extra flavor before serving. For leftovers, let the chicken and veggies cool completely before storing in an airtight container in the refrigerator for up to 3 days.