Ingredients
Scale
4 pieces Chicken breasts (boneless, skinless)
3 tablespoons Olive oil
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika
1 teaspoon Salt
1/2 teaspoon Pepper
2 pieces Bell peppers (any color, sliced)
1 piece Zucchini (sliced)
1 piece Red onion (cut into wedges)
1 cup Cherry tomatoes
Instructions
- Preheat your oven to 425°F (220°C)
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper
- Place the chicken breasts on a large sheet pan and drizzle half of the olive oil mixture over them. Make sure to coat the chicken evenly
- In a separate bowl, combine sliced bell peppers, zucchini, red onion, and cherry tomatoes. Add the remaining olive oil mixture and toss to coat
- Spread the seasoned vegetables around the chicken on the sheet pa
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender
- Once done, remove the sheet pan from the oven and let rest for a few minutes before serving
- Serve warm and enjoy!
Notes
Cut your veggies into similar sizes for even cooking.
If you prefer crispier veggies, broil them for a few minutes at the end of cooking.
For added flavor, marinate the chicken in the olive oil mixture for a few hours before cooking.
Use a meat thermometer to ensure your chicken is cooked through.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg