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A colorful sheet pan chicken and vegetables dish, cooked and ready to serve.

Quick way to grow easy Sheet Pan Chicken and Vegetables

This recipe offers a hassle-free method for preparing a delicious and healthy meal featuring tender chicken and vibrant roasted vegetables, all cooked on a single sheet pan for easy cleanup. It's perfect for a quick weeknight dinner with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Chicken breast, boneless, skinless
  • 4 cups Broccoli florets
  • 2 large Bell peppers, assorted, sliced
  • 1 large Red onion, chopped
  • 3 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper

Equipment

  • Large sheet pan
  • Large mixing bowl
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine chicken, broccoli, bell peppers, and onion with olive oil and seasonings, tossing to coat evenly.
Baking
  1. Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
  2. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
Serving
  1. Serve immediately, optionally garnished with fresh parsley or a squeeze of lemon.

Notes

For extra flavor, you can add a pinch of red pepper flakes or a squeeze of lime juice after baking.