One Pan Chicken and Veggies
One Pan Chicken and Veggies is a stress-free, healthy meal that combines juicy chicken with a variety of colorful vegetables, all roasted together for a delicious and easy dinner.
Ingredients
- 1.5 lbs Chicken Breasts, cut into 1 inch bite sized pieces
- 2 cups Broccoli Florets, fresh
- 2 medium Bell Peppers, mixed red and yellow
- 1 large Zucchini, sliced into thick half moons
- 1 medium Sweet Potato, peeled and diced into small cubes
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Cut the chicken into uniform 1 inch pieces and chop the sweet potatoes into small cubes. Slice the zucchini, peppers, and broccoli into bite sized chunks.
- Place the chicken and all the vegetables into a large mixing bowl. Drizzle the olive oil over the top and sprinkle on the garlic powder, oregano, smoked paprika, salt, and pepper. Toss everything together until well coated.
- Spread the chicken and vegetable mixture across the prepared baking sheet in a single layer, avoiding overcrowding.
- Bake for 20 to 25 minutes, tossing halfway through to ensure even cooking.
- Check that the chicken reaches an internal temperature of 165°F and the vegetables are tender. Let rest for 2-3 minutes before serving.
Notes
Avoid cutting the chicken too small to prevent drying out. Ensure vegetables are dry before tossing in oil. Use high quality olive oil for best flavor.