Description
A simple, flavorful, and healthy sheet pan dinner with juicy chicken and perfectly roasted vegetables. Ideal for busy weeknights or meal prepping!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish
- Optional: 1 cup cherry tomatoes
- Optional: 1 zucchini, sliced
- Optional: 1 red onion, sliced
- Optional: 1 teaspoon dried Italian herbs
- Optional: 1 tablespoon honey or maple syrup
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix broccoli, carrots, bell peppers, and optional veggies with olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Place chicken breasts on the baking sheet. Drizzle with olive oil and season with salt, pepper, and a bit of smoked paprika.
- Arrange vegetables around the chicken. Top everything with lemon slices.
- Roast for 25-30 minutes, until chicken reaches 165°F (75°C) and veggies are tender.
- Stir vegetables halfway through for even roasting.
- Remove from oven, let rest, and garnish with fresh parsley before serving.
Notes
Cut vegetables evenly for uniform cooking. Don’t overcrowd the pan. Optional: Marinate the chicken beforehand in olive oil, lemon juice, and herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan, roasted veggies, chicken, healthy dinner, easy meal