Easy Sheet Pan Roasted Chicken and Vegetables
This simple sheet pan meal is perfect for busy weeknights and makes healthy meal prep a breeze.
dailyrecipesbook.comThere is nothing quite like the relief of having a healthy dinner ready to go when you have had a long day. This sheet pan meal is a favorite in my house because it uses fresh ingredients and requires very little cleanup afterward.
You can easily swap the vegetables based on what you have in your fridge or what is currently in season. Just toss everything in a bit of olive oil and your favorite seasonings to get a great result every time.
Ingredients
- 2 large chicken breasts cut into bite sized pieces
- 1 head of broccoli cut into florets
- 2 large carrots peeled and sliced
- 1 red bell pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the chicken pieces and all the chopped vegetables onto a large rimmed baking sheet.
- 3
Drizzle the olive oil over the top and sprinkle with oregano, garlic powder, salt, and pepper.
- 4
Toss everything together directly on the pan until the chicken and vegetables are well coated.
- 5
Spread the mixture out into a single even layer so everything roasts evenly.
- 6
Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender.
- 7
Remove from the oven and serve immediately or portion into containers for later.
๐ก Tips
Store these leftovers in airtight containers in the fridge for up to four days. If you plan to reheat them, a quick splash of water in the container helps keep the chicken moist.
Made this recipe? Let us know how it went.
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