Nani's Sheet Pan Chicken and Veggies
This simple and healthy one pan meal is the perfect way to take the stress out of your weekly dinner planning.
recipesbynani.comGetting dinner on the table every night can be a bit of a scramble. That is why I love a good meal plan. It is a wonderful way to save time and money while being inspired to try new recipes like this simple chicken and vegetable roast.
This dish is a favorite in my house because it fills the kitchen with a lovely smell and takes the pressure off the cook. Just be sure to cut everything into similar sizes so they all finish cooking at the same time.
🧺 Ingredients
- 1.5 pounds boneless chicken breasts, cut into small cubes
- 2 cups fresh broccoli florets
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, sliced into rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
👩🍳Instructions
- 1
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper for an easy cleanup later.
- 2
Place your chicken pieces, broccoli, bell pepper, and zucchini onto the baking sheet.
- 3
Drizzle the olive oil over the chicken and vegetables then sprinkle on the garlic powder, oregano, salt, and pepper.
- 4
Use your hands to toss everything together right on the pan until it is all evenly coated with the oil and spices.
- 5
Spread the mixture out into a single layer so that everything has room to roast properly.
- 6
Bake in the oven for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.
- 7
Sprinkle the parmesan cheese over the top while it is still hot and serve it right away.
💡 Tips
You can prep the vegetables and chicken a day early to save even more time. Store any leftovers in an airtight container for a quick and healthy lunch the next day.
Made this recipe? Let us know how it went.
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