Sheet Pan Chicken & Veggies
This Sheet Pan bird & vegetables recipe is an smooth, healthful, and flavorful one-pan dinner. Juicy, pro chook breasts are roasted alongside a medley of colorful veggies—all cooked together on a unmarried sheet pan for short prep and minimum cleanup. best for busy weeknights and meal prepping!
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Knife
Ingredients
- 2 Chicken breasts
- 2 cups Broccoli florets
- 1 cup Bell peppers
- 1 cup Carrots
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Chop vegetables and region them in a huge mixing bowl.
- upload chook breasts to the bowl. Drizzle the whole lot with olive oil.
- Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss till frivolously coated.
- spread chook and veggies evenly on a sheet pan in a single layer.
- Roast for 25–28 mins or till the fowl reaches an inner temperature of 165°F (74°C) and greens are tender and barely charred.
- get rid of from oven, allow rest for two minutes, and serve warm.
Notes
swap in candy potatoes, zucchini, or pink onions for variety.
Use chicken thighs for juicier consequences.
first-rate for meal prep—store in airtight boxes for as much as 4 days.