Description
Sheet Pan Chicken and Veggies is a delicious, one-pan meal that transforms ordinary weeknight dinners into a flavor-packed feast. Juicy chicken breasts roast to perfection alongside a colorful medley of bell peppers, zucchini, and red onion, all enhanced by the tang of balsamic vinegar. This hassle-free recipe not only simplifies cleanup but also ensures a nutritious dinner that your family will love, making it perfect for busy evenings or relaxed gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 medium zucchini, sliced into rounds
- 1 red onion, quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, oregano, and paprika.
- Toss the bell peppers, zucchini, and red onion in olive oil with salt and pepper until well-coated.
- Arrange seasoned chicken in the center of a baking sheet and surround it with the veggies.
- Drizzle balsamic vinegar over everything.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies (about 6 oz)
- Calories: 320
- Sugar: 6g
- Sodium: 405mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg