Description
Delicious and healthy sheet pan chicken with vibrant vegetables, perfect for a quick dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breast (cut into thick strips)
- 2 cups broccoli florets
- 1 large red bell pepper (sliced)
- 1 medium zucchini (sliced (rounds or half-moons))
- 1 small red onion (thinly sliced)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt (to taste)
- Black pepper (to taste)
- Optional: lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Add the raw chicken breast strips, broccoli, bell pepper, zucchini, and red onion to the sheet pan.
- Drizzle olive oil over the ingredients and sprinkle with smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
- Toss everything until evenly coated, then spread into a single layer so the chicken and vegetables roast evenly.
- Roast for 18 to 22 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 3 to 5 minutes before serving. Add lemon juice if desired.
Notes
- Cooking times may vary based on the thickness of the chicken strips.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg