Sheet Pan Chicken with Roasted Vegetables
Experience the joy of a homemade meal with this easy and flavorful sheet pan chicken recipe. Succulent chicken breasts are roasted alongside vibrant vegetables, creating a harmonious blend of flavors and colors. Perfect for busy weeknights, this dish is not only visually stunning but also customizable to suit your taste preferences. Serve it up for family dinners or potlucks and enjoy the compliments that follow!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary or thyme
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 teaspoon garlic powder
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken breasts dry and season generously with salt, pepper, garlic powder, and drizzle with olive oil.
- Chop bell peppers and zucchini into bite-sized pieces.
- On a large sheet pan, place seasoned chicken breasts and surround them with chopped vegetables. Drizzle more olive oil and squeeze lemon juice over the top.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for five minutes before slicing and serving alongside the roasted veggies.
Nutrition
- Serving Size: 1 piece (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg