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Sheet Pan Chicken Veggies A Quick Easy Dinner

Sheet Pan Chicken Veggies A Quick Easy Dinner

A quick and easy sheet pan dinner featuring seasoned chicken and a variety of vegetables, all roasted together for a flavorful and convenient meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 cups broccoli florets
  • 2 medium bell peppers (mixed colors, cut into chunks)
  • 1 large red onion (cut into wedges)
  • 1 cup baby carrots (halved lengthwise)
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh lemon juice

Method
 

  1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
  2. Cut the chicken into uniform bite-sized pieces and chop all vegetables into similar-sized chunks.
  3. Place chicken pieces and vegetables on the prepared sheet pan in a single layer without overcrowding.
  4. Drizzle olive oil over everything and sprinkle all the seasonings evenly across the chicken and vegetables. Toss to coat.
  5. Arrange everything in a single layer again, ensuring chicken pieces aren't buried under vegetables.
  6. Roast for 25-30 minutes, stirring halfway through, until chicken reaches 165°F and vegetables are tender.
  7. Remove from the oven and drizzle fresh lemon juice over everything. Let it rest for 5 minutes before serving.

Notes

This recipe is highly customizable. You can substitute chicken thighs for breasts, use different vegetables, or change the seasonings to suit your taste.