Sheet Pan Chicken & Veggies
A complete meal of chicken and colorful vegetables roasted together on a single pan for easy prep and cleanup.
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Ingredients
- 2 boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup broccoli florets
- 1 cup bell pepper, chopped
- 1 cup zucchini, sliced
- 1/2 cup red onion, chopped
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 425°F (220°C).
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2
In a large bowl, combine the 2 cut into chunks boneless, skinless chicken breasts or thighs, 1 cup broccoli florets, 1 cup chopped bell pepper, 1 cup sliced zucchini, and 1/2 cup chopped red onion.
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3
Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Toss until everything is evenly coated.
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4
Spread the mixture in a single layer on a large rimmed baking sheet. Make sure not to overcrowd the pan, as this will cause the vegetables to steam rather than roast.
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5
Place in the preheated oven and roast for 15 minutes.
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6
Remove from the oven, stir the mixture to ensure even cooking, and return to the oven for another 10-15 minutes, or until the vegetables are tender and starting to caramelize at the edges.
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7
Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer. If not, return to the oven for a few more minutes until the safe temperature is reached.
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8
Let rest for 5 minutes before serving. This dish can be served on its own or over rice, quinoa, or with a side salad.
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