Description
A simple and healthy one-pan meal with roasted chicken and vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts and vegetables on a sheet pan.
- Drizzle olive oil over the chicken and vegetables.
- Sprinkle garlic powder, paprika, thyme, salt, and pepper evenly.
- Toss to coat everything well.
- Spread the chicken and vegetables in a single layer.
- Bake for 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Feel free to swap vegetables based on your preference.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan chicken, roasted vegetables, healthy dinner, one-pan meal