A quick, nutritious meal with chicken and vibrant roasted vegetables on one pan, ready in under 35 minutes.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups bell peppers, sliced (mixed colors)
04 - 1 red onion, cut into wedges
→ Seasonings
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 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 the broccoli, 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 to coat evenly.
03 - Arrange the chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Spread the seasoned vegetables evenly around the chicken on the sheet pan in a single layer.
05 - Roast for 23 to 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F and vegetables are tender and slightly caramelized.
06 - Let rest for 2 to 3 minutes before serving. Slice the chicken if desired and serve with the roasted vegetables.
