Easy Sheet Pan Chicken And Veggies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large red bell pepper, chopped into bite-sized pieces
- 1 large yellow bell pepper, chopped into bite-sized pieces
- 1 medium zucchini, sliced into half-moons
- 1/2 red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for even easier cleanup. Lightly spray the liner with non-stick cooking spray.
- Cut the chicken breasts into uniform 1-inch pieces. Chop the broccoli, bell peppers, zucchini, and red onion into similar sizes to ensure that everything cooks evenly at the same rate.
- Place the chicken and all the vegetables into a large mixing bowl. Drizzle with olive oil and add the minced garlic, dried oregano, smoked paprika, salt, and black pepper. Toss everything together until the chicken and veggies are thoroughly coated in oil and spices.
- Spread the chicken and vegetable mixture out in a single layer on the prepared baking sheet. Avoid overcrowding the pan; if the ingredients are too crowded, they will steam instead of roast. Use two pans if necessary.
- Place the pan in the center of the oven and bake for 18 to 22 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly charred at the edges.
- Remove the pan from the oven. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice to brighten the flavors before serving warm.