Description
Savor the vibrant flavors of this easy Sheet Pan Chicken and Vegetables, where juicy chicken meets a colorful medley of fresh veggies—all roasted to perfection for a hassle-free dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts (1.5 lbs)
- 1 cup bell peppers, sliced (mix of red, yellow, and green)
- 1 medium zucchini, sliced (about 1 cup)
- 2 medium carrots, thinly sliced (about 1 cup)
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken breasts with bell peppers, zucchini, and carrots. Drizzle with olive oil, oregano, salt, pepper, and lemon juice; toss until evenly coated.
- Arrange the chicken and vegetables in a single layer on a large baking sheet to ensure proper roasting.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Allow the dish to rest for about 5 minutes before serving to let juices redistribute.
Notes
- Feel free to substitute any seasonal vegetables you have on hand, such as broccoli or asparagus.
- For added flavor, consider marinating the chicken in olive oil and herbs for a few hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 chicken breast with mixed vegetables (300g)
- Calories: 360
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg