Print

Chicken and Veggie Sheet Pan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and flavorful Chicken and Veggie Sheet Pan meal featuring juicy chicken breasts and a colorful medley of vegetables, perfect for quick weeknight dinners.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 bell pepper, chopped into 3/4-inch pieces
  • 1 zucchini, chopped into 3/4-inch pieces
  • 1 yellow squash, chopped into 3/4-inch pieces
  • 1 ½ cups broccoli florets
  • ½ yellow onion, chopped into 3/4-inch pieces
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika

Instructions

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Combine the chicken breasts and chopped vegetables in a large bowl.
  4. Drizzle the mixture with olive oil, then add in the Italian seasoning, onion powder, garlic powder, black pepper, and paprika.
  5. Stir to coat everything evenly.
  6. Pour the mixture onto the prepared baking sheet.
  7. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F, and the vegetables are tender yet slightly crunchy.
  8. Serve over rice or pasta.

Notes

For a crispier finish, broil the pan for the last 2-3 minutes, keeping a close watch to prevent burning.

Nutrition

Find it online: https://sousviderecipe.com/chicken-veggie-sheet-pan/