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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set the oven to 400°F (200°C).
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.
Arrange on the Sheet Pan: Spread the chicken and vegetables in a single layer on a large baking sheet.
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.
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.