Quick, nutritious sheet pan with chicken and colorful roasted vegetables, ideal for easy weeknight meals.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups mixed bell peppers, sliced
04 - 1 red onion, cut into wedges
→ Seasonings and Oil
05 - 3 tablespoons olive oil
06 - 1½ teaspoons Italian seasoning
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli florets, bell peppers, and red onion. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss until evenly coated.
03 - Arrange chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining Italian seasoning, salt, and pepper.
04 - Spread seasoned vegetables evenly around the chicken on the sheet pan in a single layer.
05 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Allow the pan to rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.
