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Chicken and Veggie Sheet Pan

A delightful dish combining juicy chicken with colorful vegetables, perfect for a wholesome family meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Incredibly juicy and lean
  • 1 each bell pepper, chopped into 3/4-inch pieces Any color, adding vibrant color and crunch
  • 1 each zucchini, chopped into 3/4-inch pieces For a sweet, mild flavor
  • 1 each yellow squash, chopped into 3/4-inch pieces Bringing a slightly nutty taste
  • 1.5 cups broccoli florets Offering a satisfying crispness and nutrition
  • 0.5 each yellow onion, chopped into 3/4-inch pieces For a savory aroma
Seasonings and Oils
  • 3 tbsp olive oil Providing a rich coating for roasted perfection
  • 1 tsp Italian seasoning A fragrant blend that ties all the flavors together
  • 1 tsp onion powder Enhancing the savory depth of the dish
  • 1 tsp garlic powder For an aromatic undertone
  • 1 tsp black pepper Delivering a subtle kick
  • 1 tsp paprika Adding a pop of color and a hint of smokiness

Method
 

Preparation
  1. Preheat your oven to 400℉. Line a baking sheet with parchment paper.
  2. In a large bowl, combine chicken breasts, bell pepper, zucchini, yellow squash, broccoli, onion, olive oil, Italian seasoning, onion powder, garlic powder, black pepper, and paprika. Stir until well-coated.
Cooking
  1. Pour the chicken and veggie mixture onto the prepared baking sheet and arrange them evenly.
  2. Bake for about 20-25 minutes until chicken is no longer pink and has an internal temperature of at least 165°, and the vegetables are tender but still crisp.
  3. Remove from oven and serve over rice or pasta.

Notes

Feel free to swap vegetables with seasonal options. For added flavor, marinate chicken ahead of time, and broil for extra crispiness at the end.