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Sheet Pan Chicken and Veggies Recipe

Sheet Pan Chicken and Veggies Recipe
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★★★★★

5.3 from 19 reviews

A flavorful and easy sheet pan chicken and veggies recipe, perfect for a quick, healthy weeknight dinner. Tender chicken breast pieces roasted with a colorful mix of broccoli, zucchini, bell peppers, and onions, all seasoned with Italian herbs, paprika, and garlic powder, baked to perfection on a single sheet pan.

Ingredients

Scale

Seasoning

  • 1 tablespoon Italian seasoning (or your favorite spice blend)
  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red chili flakes (optional)
  • 1/4 teaspoon black pepper

Vegetables

  • 2 cups broccoli florets
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 red or orange bell pepper, cut into chunks
  • 1/2 onion, chopped

Protein & Oils

  • 1 pound chicken breast, cut into bite-size pieces (about 2 medium chicken breasts)
  • 4 tablespoons olive oil, divided

Instructions

  1. Preheat oven: Preheat the oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting.
  2. Prepare seasoning mix: In a small bowl, combine Italian seasoning, salt, paprika, garlic powder, red chili flakes (optional), and black pepper to create a flavorful spice blend.
  3. Toss vegetables: Place broccoli florets, zucchini, yellow squash, bell pepper chunks, and chopped onion on a large sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle half of the seasoning mix over. Toss everything together thoroughly to coat all vegetables evenly.
  4. Initial roast of vegetables: Place the sheet pan in the oven and bake the vegetables for 15 minutes to start softening and caramelizing them.
  5. Prepare chicken: While the veggies bake, cut the chicken breasts into larger bite-sized pieces for even cooking.
  6. Add chicken and season: After the vegetables have roasted for 15 minutes, remove the pan, toss the vegetables with a spatula, then add the chicken pieces on top. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle the remaining seasoning mix. Toss everything together well, then spread chicken and vegetables evenly on the pan.
  7. Final bake: Return the pan to the oven and bake for another 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This ensures safe consumption while keeping chicken juicy.

Notes

  • For a spicier version, increase the red chili flakes or add cayenne pepper.
  • Feel free to swap vegetables according to seasonality or preference, such as carrots, Brussels sprouts, or cauliflower.
  • Using a meat thermometer helps ensure perfectly cooked chicken without drying.
  • This recipe is easily doubled to serve more people; just use a larger sheet pan or two pans.
  • Leftovers store well in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, healthy chicken dinner, easy chicken recipe, one pan meal

Find it online: https://zarameals.com/sheet-pan-chicken-and-veggies-recipe/