Sheet Pan Chicken and Veggies: Quick, Easy, and Delicious!
With just a few ingredients and one pan, you can have juicy, flavorful chicken and perfectly roasted veggies on your plate in no time. The best part? It’s super customizable—just use whatever veggies you have on hand!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- **Preheat the oven:** Set it to 400°F (200°C)
- **Prep the veggies:** Slice up the zucchini, chop the bell peppers, and cut the onion into wedges. You want everything to be roughly the same size so they cook evenly.
- **Season the chicken:** Place the chicken breasts on the sheet pan. Drizzle them with 1 tablespoon of olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Rub everything in to coat the chicken well.
- **Season the vegetables:** In a bowl, combine the vegetables with the remaining olive oil, garlic powder, salt, and pepper. Evenly distribute them around the chicken on the baking sheet.
- **Bake:** Roast everything for about 25-30 minutes, until the chicken is cooked through (reaching 165°F internally) and the veggies are tender and slightly browned.
- **Serve:** Take everything out of the oven, garnish with parsley if you like, and dig in! You’ve got a complete meal with just one pan.
Notes
### Why You'll Love This Recipe:
- It’s fast, easy, and cleanup is a breeze.
- You can swap the veggies based on what’s in your fridge or what’s in season.
- The chicken always turns out juicy, and the veggies are roasted to perfection. --- **Tips:**
- Want to kick up the flavor? Squeeze a bit of fresh lemon juice over the chicken and veggies before serving.
- If you prefer dark meat, feel free to use chicken thighs instead. Just bake them a little longer since they take more time to cook through.
- This dish is great for meal prep—make a double batch and enjoy the leftovers for lunch during the week. This *Sheet Pan Chicken and Veggies* recipe has become one of my go-tos for a reason. It’s simple, healthy, and delicious. Plus, it’s the perfect way to load up on veggies without much effort. I hope it becomes one of your favorites, too!
- It’s fast, easy, and cleanup is a breeze.
- You can swap the veggies based on what’s in your fridge or what’s in season.
- The chicken always turns out juicy, and the veggies are roasted to perfection. --- **Tips:**
- Want to kick up the flavor? Squeeze a bit of fresh lemon juice over the chicken and veggies before serving.
- If you prefer dark meat, feel free to use chicken thighs instead. Just bake them a little longer since they take more time to cook through.
- This dish is great for meal prep—make a double batch and enjoy the leftovers for lunch during the week. This *Sheet Pan Chicken and Veggies* recipe has become one of my go-tos for a reason. It’s simple, healthy, and delicious. Plus, it’s the perfect way to load up on veggies without much effort. I hope it becomes one of your favorites, too!