Why You’ll Love This Recipe
This recipe is not only easy to prepare, but it also delivers on flavor and nutrition. The tender chicken, roasted with a mix of bell peppers, zucchini, and carrots, is seasoned with a blend of oregano, salt, pepper, and fresh lemon juice for a burst of flavor. It’s the ideal meal for busy weeknights, yet impressive enough for guests. Plus, you can switch up the veggies based on what’s in season or what you have on hand.
Ingredients
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4 boneless skinless chicken breasts (1.5 lbs)
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1 cup bell peppers, sliced (mix of red, yellow, and green)
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1 medium zucchini, sliced (about 1 cup)
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2 medium carrots, thinly sliced (about 1 cup)
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2 tbsp olive oil
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1 tsp dried oregano
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Salt and pepper to taste
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Juice of 1 lemon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 400°F (200°C).
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Prepare the chicken and vegetables: In a large bowl, combine chicken breasts with bell peppers, zucchini, and carrots. Add olive oil, oregano, salt, pepper, and lemon juice, then toss everything until well-coated.
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Arrange the chicken and veggies: Spread the chicken and vegetables evenly in a single layer on a large baking sheet to ensure they roast properly.
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Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
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Rest before serving: Let the dish rest for about 5 minutes before serving to allow the juices to redistribute.
Servings and Timing
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Servings: Makes 4 servings
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
Variations
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Vegetables: Feel free to swap out the bell peppers, zucchini, and carrots for other vegetables such as broccoli, cauliflower, or asparagus.
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Spices: Add a bit of garlic powder or chili flakes for extra flavor or heat.
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Marinate: Marinate the chicken in olive oil, lemon, and herbs for a few hours for a deeper flavor.
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Gluten-Free: This recipe is naturally gluten-free.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the leftovers back in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
FAQs
1. Can I use frozen chicken breasts?
It’s best to thaw the chicken first for even cooking. Frozen chicken may not cook as evenly if placed directly in the oven.
2. What vegetables can I substitute for the ones listed?
Feel free to use seasonal veggies like broccoli, asparagus, or potatoes. Any sturdy vegetable will work well in this dish.
3. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs would be a great alternative. Just adjust the cooking time as chicken thighs may take a bit longer to cook through.
4. How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
5. Can I marinate the chicken ahead of time?
Yes, marinating the chicken for a few hours or overnight in the fridge will add extra flavor.
6. Can I make this recipe with a different cooking method?
Yes, you can grill the chicken and vegetables for a smoky flavor or cook them on a stovetop pan.
7. Is this recipe good for meal prep?
Absolutely! You can store leftovers for several days, making it a great option for easy meal prep.
8. Can I use olive oil spray instead of drizzling with olive oil?
Yes, using a spray can help reduce the amount of oil used while still ensuring everything roasts beautifully.
9. How do I prevent the chicken from drying out?
Make sure not to overcook the chicken. Keep an eye on the internal temperature and remove it from the oven once it reaches 165°F (74°C).
10. Can I add cheese to this dish?
Yes, a sprinkle of parmesan cheese or mozzarella on top of the chicken for the last few minutes of roasting adds a lovely touch.
Conclusion
This Easy Sheet Pan Chicken and Vegetables recipe is a game-changer for busy weeknights. It’s quick, healthy, and incredibly flavorful. Plus, the versatility of the ingredients and simple preparation makes it a dish that you’ll turn to time and time again. Enjoy a stress-free dinner with minimal cleanup and maximum flavor!
Easy Sheet Pan Chicken and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Sheet Pan Chicken and Vegetables recipe is a perfect solution for busy weeknights. Juicy chicken breasts and colorful vegetables like bell peppers, zucchini, and carrots are roasted together on a single sheet pan, making this meal quick, healthy, and full of flavor. With simple seasoning and minimal cleanup, it’s an ideal dinner that everyone will love.
Ingredients
4 boneless skinless chicken breasts (1.5 lbs)
1 cup bell peppers, sliced (mix of red, yellow, and green)
1 medium zucchini, sliced (about 1 cup)
2 medium carrots, thinly sliced (about 1 cup)
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Juice of 1 lemon
Instructions
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Preheat the Oven: Set the oven to 400°F (200°C).
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Prepare the Chicken and Vegetables: In a large bowl, combine chicken breasts, bell peppers, zucchini, and carrots. Add olive oil, oregano, salt, pepper, and lemon juice. Toss until everything is well-coated.
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Arrange on the Sheet Pan: Spread the chicken and vegetables in a single layer on a large baking sheet.
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Roast the Chicken and Veggies: Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
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Rest Before Serving: Let the dish rest for 5 minutes before serving.
Notes
For variation, swap the vegetables with seasonal options like broccoli, cauliflower, or asparagus.
Add extra flavor with garlic powder, chili flakes, or your favorite herbs.
For a deeper flavor, marinate the chicken for a few hours before cooking.
This recipe is naturally gluten-free.
