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Sheet Pan Chicken with Rainbow Vegetables Recipe

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3.8 from 54 reviews

  • Author: Chef
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Sheet Pan Chicken with Rainbow Vegetables is a colorful and nutritious meal featuring juicy roasted chicken breasts paired with a vibrant assortment of vegetables like bell peppers, zucchini, broccoli, red onion, and cherry tomatoes. Seasoned with garlic, Italian herbs, paprika, and olive oil, this easy-to-make one-pan dinner offers a harmonious blend of flavors with minimal cleanup, perfect for a healthy weeknight meal.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste

Vegetables

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
  2. Prepare the sheet pan: Line a large sheet pan with parchment paper to make cleanup easier and prevent sticking.
  3. Arrange chicken and vegetables: Place the boneless chicken breasts on the sheet pan and spread the sliced red and yellow bell peppers, zucchini, broccoli florets, red onion wedges, and cherry tomatoes evenly around the chicken.
  4. Season and coat: Drizzle the olive oil over the chicken and vegetables. Sprinkle Italian seasoning, garlic powder, paprika, salt, and black pepper evenly over everything. Toss the vegetables gently to coat them well with the seasonings and oil.
  5. Roast: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken registers an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  6. Garnish and serve: Remove the sheet pan from the oven, sprinkle freshly chopped parsley over the top for a burst of color and flavor, and serve warm.

Notes

  • Swap vegetables depending on the season or your preference—carrots, asparagus, or green beans work well too.
  • Pair this dish with cooked quinoa, steamed rice, or a slice of crusty bread for a more complete meal.
  • Ensure chicken is cooked through by using a meat thermometer to check for 165°F (74°C) internally.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/sheet-pan-chicken-with-rainbow-vegetables-recipe/