Description
A healthy and easy roasted chicken and vegetables recipe made on one sheet pan. Juicy chicken and perfectly charred veggies come together in just 25 minutes!
Ingredients
1 pound chicken breasts, cut into 1 inch cubes
2 cups broccoli florets
1 cup Brussels sprouts
2 medium zucchini, halved and cut into large pieces
3 bell peppers, cut into large pieces
1 red onion, cut into wedges
4 tbsp olive oil
1 tsp Italian seasoning
2 garlic cloves, minced
¼ tsp red pepper flakes
salt, black pepper to taste
½ lemon, juiced
Instructions
1. Preheat oven to 500ºF.
2. Place the chicken, broccoli, Brussels sprouts, zucchini, bell peppers, red onion, and garlic in a large rimmed roasting pan.
3. Drizzle with olive oil, sprinkle with Italian seasoning and red pepper flakes.
4. Season with salt and pepper, toss to combine.
5. Place the pan in the oven and roast for 20 minutes, stirring halfway through.
6. Remove from oven, drizzle with lemon juice, and serve warm.
Notes
Use parchment paper for easy cleanup. Add your favorite herbs or spices for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Roasted Chicken and Vegetables, Paleo Chicken Dinner, One Pan Meal