Sheet Pan Chicken and Veggies
Sheet pan meals are perfect for busy weeknights because they’re easy to prepare and clean up. This recipe features chicken breast and an assortment of veggies, all roasted together for a balanced and tasty dinner option.
Notes
Ingredients and Instructions
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken Breasts | 4 pieces | Boneless, skinless |
| Bell Peppers | 2 | Chopped |
| Zucchini | 2 | Sliced |
| Red Onion | 1 | Sliced |
| Olive Oil | 2 tbsp | For roasting |
| Italian Seasoning | 1 tbsp | For flavor |
| Salt and Pepper | To taste | Essential seasonings |
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- Preheat the Oven: Set your oven to 400°F.
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- Prepare Ingredients: Place the sliced vegetables in a bowl, drizzle with olive oil, and season with Italian seasoning, salt, and pepper. Rub the chicken breasts with a bit more oil and season well.
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- Roast: Spread the chicken and veggies on a baking sheet, ensuring they’re in a single layer for even cooking. Roast for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
Storage and Serving Tips
- Storage: Divide the chicken and veggies into individual meal prep containers and store in the fridge for up to four days.
- Serving Suggestions: Serve with a side of quinoa, brown rice, or leafy greens for a complete meal. To reheat, use the microwave or oven until warmed through.