Easy Veggie and Chicken Sheet Pan

In recent years, the trend towards healthy, easy-to-make meals has gained immense popularity. Home cooks are constantly on the lookout for recipes that are not only good for their health but also quick to prepare amidst their busy schedules. The One-Pan Rainbow Chicken & Veggies recipe checks all the boxes, providing a colorful and nutritious option for any meal.

Discover the vibrant flavors and health benefits of One-Pan Rainbow Chicken & Veggies, a deliciously easy meal perfect for busy nights. This colorful dish combines lean chicken and a variety of fresh vegetables, ensuring a nutritious, balanced plate with minimal cleanup. With just 30 minutes needed for preparation and cooking, it's a family-friendly recipe that brings together flavors, textures, and a wealth of nutrients all in one pan. Enjoy a hassle-free cooking experience and a delightful meal that satisfies!

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Ingredients

1 lb (450 g) boneless, skinless chicken thighs or breasts

2 cups broccoli florets

1 bell pepper (any color), sliced

1 cup cherry tomatoes, halved

1 medium red onion, sliced

2 medium zucchinis, chopped

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Chicken: Pat the chicken dry with paper towels and place it in a large bowl. Drizzle with 1 tablespoon of olive oil, and season with garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Toss until the chicken is evenly coated.

Prepare the Veggies: In another large bowl, combine the broccoli florets, sliced bell pepper, halved cherry tomatoes, sliced red onion, and chopped zucchinis. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt, pepper, and a pinch of oregano. Toss to coat.

Assemble the Sheet Pan: Line a large sheet pan with parchment paper or foil for easy cleanup. Place the seasoned chicken in the center of the pan and arrange the veggies around the chicken in an even layer.

Roast in the Oven: Bake the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and veggies are tender and slightly caramelized.

Garnish and Serve: Once done, remove from the oven, and let it rest for a few minutes. Garnish with fresh parsley or basil if desired. Serve warm, and enjoy your colorful, nutritious meal!

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4