Sheet Pan Chicken and Vegetables –Healthy and Flavorful
A healthy and flavorful one-pan dinner featuring juicy seasoned chicken and colorful roasted vegetables. Perfect for busy weeknights, meal prep, and family-friendly meals.
Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium medium red onion sliced
- 1 medium zucchini sliced
- 2 medium carrots sliced
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper if desired.
- Place the chicken pieces in a large mixing bowl. Add broccoli, bell peppers, red onion, zucchini, and carrots.
- Drizzle olive oil over the chicken and vegetables. Add garlic, paprika, Italian seasoning, salt, and black pepper.
- Toss everything together until evenly coated with the seasonings.
- Spread the chicken and vegetables onto the sheet pan in a single layer, leaving a little space between the pieces.
- Roast for 25-30 minutes, stirring the vegetables halfway through cooking.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest for a few minutes.
- Squeeze fresh lemon juice over the top and serve immediately.
Notes
- Cut vegetables into similar-sized pieces for even roasting.
- Avoid overcrowding the pan to achieve caramelized edges.
- Swap vegetables based on seasonality or personal preference.
- Great for meal prep and stays fresh in the refrigerator for up to 4 days.
- Serve with brown rice, quinoa, or a side salad for a complete meal.
Nutrition Facts
- Calories: 320 kcal
- Protein: 35 g
- Total Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Dietary Fiber: 5 g
- Sugars: 8 g
- Cholesterol: 90 mg
- Sodium: 650 mg
- Potassium: 850 mg
- Vitamin A: 120% DV
- Vitamin C: 150% DV
- Calcium: 8% DV
- Iron: 12% DV