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Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies
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A simple yet hearty dish combining chicken and colorful vegetables, baked to perfection. This recipe is perfect for a busy weeknight dinner, providing a nourishing meal the whole family will love.

Ingredients

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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

  1. Preheat your oven to 425°F (220°C)
  2. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper
  3. 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
  4. In a separate bowl, combine sliced bell peppers, zucchini, red onion, and cherry tomatoes. Add the remaining olive oil mixture and toss to coat
  5. Spread the seasoned vegetables around the chicken on the sheet pa
  6. 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
  7. Once done, remove the sheet pan from the oven and let rest for a few minutes before serving
  8. 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.

Nutrition

Find it online: https://fabiloustaste.com/sheet-pan-chicken-and-veggies/