Sheet Pan Chicken and Veggie Delight
This easy sheet pan recipe combines tender chicken and a colorful medley of vegetables, seasoned and roasted together for a healthy and satisfying meal with minimal cleanup.
Equipment
- Oven
- Large Rimmed Baking Sheet
- Parchment Paper
- Large Bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 large head of broccoli cut into bite-sized florets
- 2 bell peppers any color, deseeded and cut into 1-inch strips
- 1 red onion cut into wedges
Seasoning & Garnish
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional Fresh lemon wedges for serving
- Optional Fresh parsley or cilantro chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine the chicken, broccoli, bell peppers, and red onion in a large bowl.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, smoked paprika, salt, and pepper; toss to coat evenly.
Cooking
- Spread the seasoned ingredients in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
Serving
- Remove from the oven, squeeze fresh lemon juice over it, and garnish with fresh parsley or cilantro before serving.
Notes
Ensure not to overcrowd the baking sheet for best roasting results; use two sheets if necessary. The internal temperature of chicken should reach 165°F (74°C).