Sheet Pan Chicken and Veggies
If you’re searching for a quick yet delicious family dinner, look no further than this Sheet Pan Chicken and Veggies recipe. This one-pan marvel combines juicy chicken breasts with colorful vegetables, all roasted to perfection in just 30 minutes. With minimal cleanup and maximum flavor, it’s the ideal choice for busy weeknights or special family gatherings. The vibrant mix of fresh veggies adds nutrition and a delightful crunch, while the balsamic glaze ties everything together with a tangy sweetness. Customizable to fit your taste preferences, this dish is sure to become a go-to favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 medium zucchini, sliced into rounds
- 1 red onion, quartered
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, oregano, and paprika.
- Toss bell peppers, zucchini, and red onion in a bowl with olive oil until well coated.
- Arrange seasoned chicken in the center of a baking sheet and surround with vegetables.
- Drizzle balsamic vinegar over everything before placing it in the oven.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg
Find it online: https://www.weekmealideas.com/sheet-pan-chicken-and-veggies/