Easy Sheet Pan Chicken & Veggies
A simple and delicious one-pan meal featuring tender chicken and roasted vegetables, perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 2 cup broccoli florets
- 1 cup carrots sliced into 1/2-inch pieces
- 1 cup bell pepper sliced
- 2 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, broccoli florets, sliced carrots, and bell pepper.
- Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently to ensure all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan for best roasting results.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Flip ingredients halfway through cooking for even browning.
- Serve hot and enjoy this simple, flavorful meal.
Notes
Feel free to customize with your favorite vegetables like bell peppers, zucchini, sweet potatoes, or asparagus. Ensure chicken is cooked through to 165°F (74°C). For crispier vegetables, avoid overcrowding the pan; use two pans if necessary.