Description
Sheet Pan Chicken and Veggies is a vibrant one-pan meal that combines juicy chicken breasts with colorful roasted vegetables. This dish is perfect for busy weeknights or cozy gatherings, offering simplicity without sacrificing taste. With just a handful of staple ingredients, you can create a satisfying and nutritious dinner that impresses everyone at the table, making it an ideal choice for family meals or entertaining guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchinis, sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, toss chicken breasts with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- Arrange the seasoned chicken on one side of the baking sheet and scatter the vegetables around it.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg