Dinner
Simple Sheet-Pan Chicken & Vegetables
One pan, one dinner, very little cleanup.
Prep 10 minCook 25 minAbout 35 min totalServes 4
Ingredients
- • 1.5 lbs chicken breast or thighs
- • 2 cups broccoli florets
- • 1 bell pepper, sliced
- • 1 zucchini, sliced
- • 2 tablespoons olive oil
- • Salt, pepper, garlic powder and paprika
Protein from Chicken
How to make it
- 1Heat the oven to 425F and line a sheet pan with parchment.
- 2Pat the chicken dry and place it on the pan.
- 3Add the broccoli, bell pepper and zucchini around the chicken.
- 4Drizzle everything with olive oil and season generously.
- 5Roast 22-28 minutes, until the chicken reaches 165F and the vegetables are tender at the edges.
- 6Let rest 5 minutes before serving.
Good to know
How to serve it: Serve as-is, or with rice or a baked potato for a fiber-rich carbohydrate.
Swaps: Any sturdy vegetable works: carrots, green beans, cauliflower, onion. Salmon works instead of chicken — reduce roasting to about 15 minutes.
Leftovers: Leftovers keep 3 days and are excellent chopped into the Chicken Crunch Salad.
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