Description
Sheet Pan Chicken and Veggies is a vibrant, one-pan meal that brings together juicy chicken breasts and colorful vegetables, all roasted to perfection. This easy-to-make dish requires minimal prep and cleanup, making it ideal for busy weeknights. With a delightful combination of flavors from garlic, oregano, and olive oil, this wholesome dinner will impress your family and friends without the fuss.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchinis, sliced into rounds
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet. Drizzle with olive oil and season generously with garlic powder, oregano, salt, and pepper.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss in a bowl with a drizzle of olive oil and additional seasonings if desired.
- Arrange vegetables around the chicken on the baking sheet.
- Roast in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for five minutes before serving directly from the pan or plating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 450g)
- Calories: 410
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg