Sheet Pan Chicken and Veggies
A simple yet delicious sheet pan dinner featuring juicy chicken breasts and vibrant mixed vegetables, perfect for busy weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 4 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts and mixed vegetables on a large sheet pan.
- Drizzle olive oil over the chicken and veggies.
- Season everything with garlic powder, salt, pepper, and paprika.
- Toss everything together to ensure it’s well-coated.
- Spread the ingredients into an even layer on the sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and veggies are tender.
- Let it rest for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/sheet-pan-chicken-and-veggies/