Sheet Pan Chicken And Veggies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large bell pepper (any color), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the surface with non-stick cooking spray if you are not using parchment.
- Cut the chicken breasts into even 1-inch pieces to ensure they cook at the same rate. Chop the broccoli, bell pepper, and zucchini into bite-sized pieces. Place the chicken and all the vegetables into a large mixing bowl or directly onto the prepared sheet pan.
- Drizzle the olive oil over the chicken and vegetables. Sprinkle with the garlic powder, dried oregano, onion powder, salt, and black pepper. Toss everything together thoroughly until all pieces are well-coated with the oil and spices.
- Spread the mixture in a single, even layer across the baking sheet. It is important not to overcrowd the pan; if the ingredients are piled on top of each other, they will steam rather than roast. Use two pans if necessary for better results.
- Place the sheet pan in the center of the oven and bake for 20 to 25 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F, and the vegetables should be tender and slightly browned at the edges.
- Remove the pan from the oven and let it rest for a couple of minutes. Garnish with fresh parsley and a squeeze of fresh lemon juice to brighten the flavors before serving.
Find it online: https://www.pleasecook.com/dinner/sheet-pan-chicken-and-veggies/