Description
Sheet Pan Garlic Herb Chicken & Veggies
Ingredients
1 lb chicken breast, cut into strips
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
3 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Season Chicken & Veggies:
In a large bowl, combine chicken, zucchini, squash, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper. Toss until everything is evenly coated.
Spread on Sheet Pan:
Arrange the mixture in a single layer on the prepared baking sheet.
Bake:
Roast for 20–25 minutes, flipping the chicken and veggies halfway through, until the chicken is cooked through (165°F internal temperature) and veggies are tender.
Garnish & Serve:
Sprinkle with fresh parsley and serve hot. Enjoy as-is or pair with rice, quinoa, or a fresh side salad!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 280 kcal per serving
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