Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggie meal is packed with flavorful veggies and juicy chicken. Eat it on its own or pair it with rice.
Servings 4 Servings
Ingredients
Seasoning:
- 1 tablespoon Italian seasoning or your favorite spice blend
- 1 ½ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon red chili flakes optional
- ¼ teaspoon black pepper
Ingredients
- 2 cups broccoli florets
- 1 zucchini halved and sliced
- 1 yellow squash halved and sliced
- 1 red or orange bell pepper cut into chunks
- ½ onion chopped
- 4 tablespoons olive oil divided
- 1 pound chicken breast cut into bite-size pieces (about 2 medium chicken breasts)
Instructions
- Preheat the oven to 400F.
- In a small bowl, combine Italian seasoning, salt, paprika, garlic powder, chili flakes (if using), and black pepper.
- Add the broccoli, zucchini, squash, bell pepper, and onion to a large sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the seasoning. Toss to coat evenly.
- Bake the vegetables in the oven for 15 minutes.
- While the vegetables bake, cut the chicken into larger bite sized pieces.
- After 15 minutes, toss the vegetables with a spatula, then add the chicken to the pan. Drizzle with the remaining olive oil, sprinkle with the remaining seasoning. Toss everything together with a spatula until well coated. Spread the chicken and vegetables into an even layer.
- Bake for another 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F.
Notes
You can serve this on it's own or with rice.
Inspired by Eat Well 101 Air Fryer Chicken Recipe
Nutrition
Serving: 1Serving | Calories: 306kcal | Carbohydrates: 11g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Fiber: 4g | Sugar: 5g
