Description
Sheet-Pan Chicken with Rainbow Vegetables is a vibrant, easy-to-make one-pan dinner featuring tender, seasoned chicken pieces roasted alongside a colorful assortment of fresh vegetables. This recipe offers a healthy, flavorful meal with minimal cleanup, perfect for busy weeknights or meal prep.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 small red onion, cut into wedges
Seasoning & Other
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper if desired for easier cleanup.
- Prepare Ingredients: Arrange the chicken pieces, red and yellow bell peppers, zucchini slices, broccoli florets, cherry tomatoes, and red onion wedges evenly on the sheet pan.
- Season: Drizzle the olive oil over the chicken and vegetables. Sprinkle garlic powder, Italian seasoning, paprika, onion powder, salt, and black pepper evenly on top.
- Toss to Coat: Use tongs or a spatula to toss and mix the chicken and vegetables until everything is evenly coated with oil and seasoning. Spread all items in a single layer on the pan.
- Roast: Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring once halfway through to promote even cooking. The chicken should be cooked through and the vegetables tender with some light browning.
- Finish and Serve: Remove from oven, drizzle fresh lemon juice over the dish, and sprinkle chopped parsley. Serve immediately, optionally paired with rice, quinoa, couscous, or your favorite grain.
Notes
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Chicken thighs can be substituted for chicken breasts if preferred.
- For extra browning, broil the dish for 1–2 minutes at the end, watching carefully to avoid burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
