Sheet Pan Chicken
Experience the joy of a delicious weeknight meal with this easy sheet pan chicken recipe. Juicy chicken breasts roast alongside vibrant vegetables, creating a colorful and nutritious dish that’s perfect for busy evenings. With minimal cleanup and maximum flavor, this recipe transforms everyday cooking into a delightful experience for the entire family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 2 medium zucchini, sliced into rounds
- 3 tablespoons olive oil
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, garlic powder, and half the dried herbs.
- Chop bell peppers, red onion, and zucchini into uniform pieces.
- In a bowl, toss the chopped veggies with olive oil and remaining herbs until well coated.
- Arrange the seasoned chicken in the center of the baking sheet surrounded by veggies.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg