Sheet Pan Chicken And Veggies Recipe| Healthy Sheet Pan Meal
Servings: 4 servings
Calories: 477kcal
Calories: 477kcal | Carbohydrates: 35g | Protein: 53g | Fat: 14g | Fiber: 7g | Sugar: 9g
Ingredients
- 4 Chicken Breasts
- 2 Bell peppers sliced
- 2 Zucchini sliced
- 1 Red Onion sliced
- 4 Carrots peeled and diced
- 8 Baby Potatoes optional, halved
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tbsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- Parsley for garnish
- Lemon Wedges for garnish
Instructions
- Preheat Your Oven. Set your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Prep the Ingredients. Slice the bell peppers, zucchini, red onion, and carrots into bite-sized pieces. Halve the baby potatoes (if using) for quicker cooking. If using chicken breasts, slice them in half lengthwise for even cooking.
- Season the Ingredients. In a large mixing bowl, combine the chicken and vegetables. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
- Arrange on the Sheet Pan. Spread the chicken and vegetables in a single layer on the sheet pan, ensuring there’s space between the pieces for even roasting.
- Roast to Perfection. Bake in the preheated oven for 25–30 minutes, flipping the chicken and tossing the vegetables halfway through. The chicken should reach an internal temperature of 165°F, and the veggies should be tender with caramelized edges.
- Garnish and Serve. Remove from the oven and garnish with fresh parsley and a squeeze of lemon juice. Serve hot and enjoy!