Sheet Pan Chicken and Vegetables
Enjoy a vibrant and healthy Sheet Pan Chicken and Vegetables that bursts with flavor, perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium zucchinis, sliced into half-moons
- 2 large carrots, cut into thin strips
- 3 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange chicken breasts on a sheet pan. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper. Rub in the seasonings.
- Add sliced bell peppers, zucchini, and carrot strips around the chicken.
- Drizzle with additional olive oil and toss gently until well coated.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for five minutes before serving.
Notes
- For added flavor, marinate the chicken for at least an hour before cooking.
- Feel free to substitute seasonal vegetables like sweet potatoes or broccoli for variety.
- Store leftovers in an airtight container for up to four days; reheat in a preheated oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg