SHEET PAN Roasted CHICKEN AND VEGGIES

by raychei

This recipe makes the perfect weeknight dinner.

Oven roasted chicken breast and rainbow veggies that are tender, juicy and delicious, made all in one pan that is ready for under 30 minutes.

A healthy meal that is made with simple ingredients loaded with flavors while minimizing work.

All you have to do is chop, season and bake.

And you have a full meal ready in no time. You can even pack it for an easy lunch at work the next day.

One of my favorite go to recipe when I’m busy, since it’s a “One Pan” type of dish where you basically place everything in the pan and bake. The only thing you need is a large sheet pan.

This will also keep the pile if dirty dishes to a minimum, easy clean up.

You can prep this the day before too, by chopping all your veggies and marinating your chicken. Just toss everything on the pan and you are good to go. THAT’S IT!

Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you.  Either way this dish will taste delicious!

HOW TO MAKE ROASTED CHICKEN AND VEGETABLES IN THE OVEN?

  • Prep Ingredients- Chop vegetables and chicken breast into small pieces. (bite size)
  • Season- Toss ingredients in olive oil, and add seasoning
  • Bake- Place in a single layer on the sheet pan and roast at 475 for 15-20 minutes.
  • Finish-Remove from the oven and sprinkle with Parmesan Cheese
  • Enjoy! Serve immediately.

INGREDIENTS

  • 2 Chicken breasts Boneless, Cut into cubes (bite size)
  • 1 cup Peppers Green, red, yellow, orange or combination of all
  • 1 cup Zucchini Sliced into circles (if you have large zucchini, cut circles in half)
  • 1 cup Broccoli Sliced into bite size
  • 1 cup Cauliflower Sliced into bite size
  • 1/2 cup Onions Cut into 2 inch pieces
  • 2-3 cloves Garlic Finely minced
  • 3 tbsp Olive oil
  • 2 tbsp Italian seasoning
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Paprika (optional)
  • 1-2 tbsp Parmesan cheese Shredded, For topping (optional)

INSTRUCTIONS

  1. Line a large sheet pan with foil or parchment paper (Dimensions: 18 x 13).
  2. Place chicken, peppers, zucchini, broccoli, cauliflower, garlic on the baking tray.
  3. Drizzle olive oil all over the chicken and veggies.
  4. Sprinkle Italian seasoning, salt, pepper, paprika
  5. Mix the vegetables until fully coated.
  6. Bake at 475 degrees F (246 degrees C) for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
  7. Remove from oven and sprinkle parmesan cheese. Enjoy!

NOTES:

You can try : Asparagus, Green beans, Brussels sprouts, Carrots, Sweet potato, Potatoes, Grape tomatoes. These are also great in this dish.

Happy Cooking 🙂

*If you enjoy this RECIPE  – you can also try my Sheet Pan Sausage and Veggies

AFFILIATE DISCLOSURE :This post may include Amazon links, as an Amazon associate, we earn commissions from qualifying purchases at no additional cost to you

 

 

If you make this recipe, I’d love to see pics of your creations and please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz

 

 

 

 

 

 

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