Sheet Pan Chicken with Colorful Veggies
Savor the irresistible flavors of roasted chicken nestled among vibrant bell peppers and red onions in this easy sheet pan recipe. Perfect for busy weeknights or cozy gatherings, this dish not only delights your taste buds but also makes cleanup a breeze. The combination of juicy chicken, fresh vegetables, and aromatic spices creates a meal that’s as pleasing to the eye as it is to the palate. Experience culinary success with minimal effort and maximum flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers (red and yellow), chopped
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss chicken breasts with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper until evenly coated.
- Add chopped bell peppers and red onion; toss until combined.
- Spread the mixture evenly on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C), stirring halfway through.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (approx. 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg