Description
A simple and flavorful sheet pan chicken and vegetable dinner that’s perfect for busy weeknights. Everything roasts together for an easy, wholesome meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place the chicken breasts, broccoli, potatoes, and bell pepper on the pan.
- Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and Italian herbs.
- Toss the vegetables to coat evenly and arrange everything in a single layer.
- Roast in the oven for 25–30 minutes, or until the chicken is fully cooked and vegetables are tender.
- Serve warm directly from the pan.
Notes
- Swap vegetables based on preference, such as carrots or zucchini.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- For extra flavor, add a squeeze of lemon before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
