Streamlined Chicken & Veggie Sheet Pan Dinner
This easy one-pan meal features tender chicken and vibrant vegetables roasted to perfection with simple seasonings, making for a healthy and quick dinner.
Equipment
- large baking sheet
- large bowl
- parchment paper
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 4 cups mixed vegetables (broccoli florets, bell peppers - any color, zucchini, red onion, cherry tomatoes), chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning (or your favorite blend like garlic powder, paprika, dried thyme)
- Salt and freshly ground black pepper to taste
- 0.5 lemon, thinly sliced optional, for extra flavor
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chopped chicken and mixed vegetables.
- Drizzle with olive oil, then sprinkle generously with Italian seasoning, salt, and pepper; toss everything until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring space between pieces for even cooking; scatter lemon slices over the top if using.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the vegetables are tender-crisp.
- Remove from the oven and serve immediately; it pairs well with rice, quinoa, or a simple green salad.
Notes
For even cooking, avoid overcrowding the sheet pan. If needed, use two sheet pans. You can customize the vegetables based on what you have on hand or prefer, such as asparagus, carrots, or bell peppers. Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.