Description
Sheet pan chicken and veggies bring comfort and convenience to weeknight dinners with minimal cleanup. Perfectly seasoned chicken nestles alongside colorful roasted vegetables, creating a simple yet satisfying meal you can enjoy in less than an hour.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Vegetables:
- 1 pound baby red potatoes, halved
- 1 pound green beans
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Seasonings and Oil:
- 1/4 cup (60 milliliters) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm the oven to a robust 400F (200C), ensuring an even heat distribution for optimal cooking.
- Craft a flavor-packed seasoning blend by whisking olive oil with garlic powder, onion powder, paprika, salt, and pepper in a small mixing vessel.
- Position the chicken breasts centrally on a spacious sheet pan, creating a focal point for the culinary composition.
- Surround the chicken with a colorful medley of diced potatoes, crisp green beans, vibrant red bell peppers, and sunny yellow bell peppers.
- Generously cascade the aromatic oil mixture across the ingredients, meticulously massaging to ensure complete and uniform coating.
- Slide the sheet pan into the preheated oven, allowing the ingredients to roast and meld for 25-30 minutes until the chicken reaches perfect doneness and vegetables transform into tender, caramelized morsels.
- Extract the pan from the oven, letting the dish rest momentarily to settle its flavors and juices.
- Transfer the sheet pan directly to the table, presenting a visually stunning and fragrant one-pan meal ready to be devoured.
Notes
- Customize seasoning by swapping out paprika for smoked paprika or adding dried herbs like thyme or rosemary for extra flavor depth.
- Ensure chicken stays juicy by using a meat thermometer to check internal temperature reaches 165°F (74°C), preventing overcooking.
- Cut vegetables into similar-sized pieces for even roasting, promoting uniform cooking and preventing some pieces from burning while others remain undercooked.
- Transform this recipe into a low-carb option by replacing potatoes with cauliflower florets or switching to zucchini chunks for fewer carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg