Quick Sheet Pan Dinners
A vibrant and flavorful one-pan meal featuring tender chicken, colorful vegetables, and aromatic herbs, perfect for a healthy and easy weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 1 large red bell pepper cored and chopped
- 1 medium zucchini chopped
- 1 pint cherry tomatoes
- 0.5 medium red onion thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup feta cheese crumbled (optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the cubed chicken, chopped red bell pepper, zucchini, cherry tomatoes, and sliced red onion.
- Drizzle the vegetables and chicken with olive oil and lemon juice. Sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss everything together until well coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan for even cooking.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking if desired.
- Remove from the oven. If using, sprinkle with crumbled feta cheese before serving. Serve immediately and enjoy your delicious one-pan meal!
Notes
For extra flavor, marinate the chicken for 30 minutes before roasting. You can swap out vegetables based on what you have on hand; broccoli florets or asparagus work well. A squeeze of fresh lemon juice after cooking brightens all the flavors. Serve with a sprinkle of fresh parsley or a dollop of tzatziki.