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Sheet Pan Chicken and Veggies

A simple yet flavorful one-pan meal featuring seasoned chicken breasts and fresh vegetables, all roasted together for a nutritious and satisfying dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 2 pieces bell peppers, sliced
  • 1 piece zucchini, sliced
  • 1 piece red onion, cut into wedges
Seasoning and Oil
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the chicken breasts and sliced vegetables.
  3. Drizzle the mixture with olive oil and sprinkle with salt, pepper, paprika, garlic powder, and oregano.
  4. Toss everything together until the chicken and veggies are thoroughly coated.
  5. Spread the chicken and vegetables in a single layer on a sheet pan, avoiding crowding for even cooking.
Cooking
  1. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), with the veggies tender and slightly caramelized.
  2. Serve hot from the oven, and enjoy the delightful combination of flavors!

Notes

For added flavor, consider drizzling balsamic glaze or your favorite sauce over the chicken. Fresh herbs and alternative proteins like salmon or tofu can also be used.