Description
Sheet Pan Baked Chicken Breast with Veggies is a simple, healthy, and flavorful one-pan meal.
Ingredients
Scale
- 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil (divided)
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large red onion, chopped into big pieces
- 1 tablespoon minced parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Lay the chicken breasts on the prepared baking sheet. Rub them with smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Drizzle and rub half a tablespoon of olive oil over the chicken.
- In a large bowl, combine the broccoli florets, red bell pepper cubes, and red onion chunks. Drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss well.
- Spread the seasoned vegetables evenly around the chicken breasts on the baking sheet.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
- Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing. Garnish with minced parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 70 mg