Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies is a delicious, effortless meal that's packed with flavor!
Equipment
- Sheet Pan
- Mixing Bowl
- Knife and cutting board
- Meat Thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts 4 ounces each
- 1 head broccoli chopped
- 1 large red bell pepper sliced
- 1/2 large red onion sliced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 3 tablespoons olive oil divided
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the chicken breasts, 2 tablespoons of olive oil, smoked paprika, salt, black pepper, garlic powder, and dried rosemary. Toss until evenly coated.
- Chop the broccoli, slice the red bell pepper, and cut the red onion aiming for even sizes.
- Drizzle the remaining tablespoon of olive oil onto the sheet pan. Place the seasoned chicken in the center and arrange the veggies around it.
- Roast in the oven for 25-30 minutes, or until the chicken reaches 165°F (75°C) and veggies are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Ensure chicken is patted dry before seasoning for better flavor.
- Avoid overcrowding the sheet pan for even roasting.
- Store leftovers in an airtight container for up to 4 days.