Sheet Pan Chicken and Vegetables

Name: Sheet Pan Chicken and Vegetables
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb chicken breast; 2 bell peppers; 1 zucchini; 1 red onion; 2 cups broccoli; 3 tbsp olive oil; 1 tsp italian seasoning; 1 tsp garlic powder; 1 tsp paprika; 0.5 tsp salt

One pan, zero fuss, everything roasts together until the chicken is juicy and the veggies are caramelized at the edges.

45 min · Beginner · 420 cal · 40g protein · $2.20/serving · American

Healthy High-Protein Meal Prep

45minutes

4servings

420calories

40gprotein

$2.20per serving

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Ingredients (serves 4)

1.5 lb chicken breast
2 bell peppers
1 zucchini
1 red onion
2 cups broccoli
3 tbsp olive oil
1 tsp italian seasoning
1 tsp garlic powder
1 tsp paprika
0.5 tsp salt

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Instructions

1
Heat the oven to 425°F. Cut the chicken into 1.5-inch chunks and the peppers, zucchini, and onion into similar-size pieces.
2
Toss everything on a large sheet pan with olive oil, italian seasoning, garlic powder, paprika, and salt.
3
Spread into a single layer, keeping the chicken toward the center of the pan.
4
Roast at 425°F, stirring once halfway, until the chicken reads 165°F and the vegetables are browned, about 25 minutes.
5
Serve straight from the pan, or portion into containers for the week.