Sheet Pan Chicken and Veggies
A quick, healthy dinner with juicy chicken and colorful roasted veggies, all made on one pan for easy cleanup.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Ingredients
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Season the Chicken
- Place the chicken breasts on the sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with half of the garlic powder, paprika, salt, pepper, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken.
Prep the Veggies
- In a mixing bowl, toss the broccoli, carrots, and bell peppers with the remaining olive oil, garlic powder, paprika, salt, and pepper. Spread the veggies around the chicken on the sheet pan in an even layer.
Roast
- Bake for 25–30 minutes, flipping the chicken and stirring the veggies halfway through, until the chicken is fully cooked (internal temperature of 165°F) and the veggies are tender and caramelized.
Serve
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired, and serve warm.