Easy Sheet Pan Dinners for Busy Nights
A versatile and easy sheet pan meal featuring tender chicken and a colorful array of roasted vegetables, perfect for a quick and healthy weeknight dinner.
Ingredients
- 1 pound chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 medium bell pepper sliced
- 1 medium zucchini sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken pieces, broccoli, bell pepper, and zucchini.
- Drizzle with olive oil, then sprinkle with garlic powder, paprika, oregano, salt, and pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp. Flip halfway through cooking for even browning.
- Serve immediately, perhaps with a squeeze of fresh lemon juice or a sprinkle of fresh herbs.
Notes
Feel free to customize with your favorite vegetables like broccoli, bell peppers, or asparagus. Ensure vegetables are cut into similar sizes for even cooking. For extra flavor, marinate the chicken beforehand. A squeeze of fresh lemon juice before serving adds brightness.