Sheet Pan Baked Chicken Breast with Veggies
Seasoned chicken breast baked with colorful veggies on one sheet pan. This easy chicken dinner is ready in 40 minutes and is perfect for busy weeknights or meal prepping.
Servings: 4
Equipment
- Sharp Chef's knife
- cutting board
- Sheet Pan
Ingredients
- 1 pound chicken breasts boneless and skinless (about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper to taste
- 1 1/2 tablespoon olive oil divided
- 1 small head of broccoli broken into florets
- 1 large red bell pepper cut into 1’’ cubes
- 1 large red onion chopped into big pieces
- 1 tablespoon minced parsley
Instructions
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Lay the 1 pound chicken breasts on the prepared pan and rub with the seasonings (1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and Kosher salt and pepper) and half a tablespoon of the 1 1/2 tablespoon olive oil.
- In a large bowl, combine all the prepped veggies (1 small head of broccoli, 1 large red bell pepper, and 1 large red onion). Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
- Arrange the vegetables around the chicken in the sheet pan.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch.
- Allow the chicken to sit for a few minutes before slicing it. Garnish with 1 tablespoon minced parsley.
Video
Notes
- Use chicken breasts that are similar in size and thickness so they cook evenly.
- Boneless, skinless chicken thighs can be used, but cooking time and nutrition will vary.
- Feel free to use your favorite veggies. Cauliflower, green beans, asparagus, zucchini, and sweet potatoes are all good options.
- Don't overcrowd the sheet pan, or the vegetables may steam instead of roast.
- Cooking time will vary depending on the size and thickness of the chicken breasts.
- Chicken is safely cooked when the thickest part reaches 165°F.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe is great for meal prepping with rice, quinoa, or potatoes.
Nutrition
Calories: 258kcal | Carbohydrates: 17g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 768mg | Potassium: 1061mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2604IU | Vitamin C: 193mg | Calcium: 99mg | Iron: 2mg