Description
A quick and healthy one-pan meal featuring tender chicken and colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken breasts
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chicken breasts, broccoli, bell peppers, and carrots.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, pepper, and Italian seasoning. Toss until everything is well coated.
- Spread the mixture evenly on a sheet pan.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your easy weeknight dinner!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, separate the chicken from the vegetables for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan, chicken, vegetables, quick meal, weeknight dinner, healthy