Sheet Pan Chicken with Vegetables
346kcal
Ingredients
- 2 large chicken breasts, boneless and skinless (about 10 oz each)
- 2 (12 oz) zucchinis (halved and sliced into ½ inch thickness)
- 14 oz medium-large brussel sprouts (halved)
- 1 large yellow onion (cut into big chunks)
- 2 (8 oz) red bell pepper (cored and chopped into 1-inch pieces)
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon coarse kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- ¾ teaspoon smoked paprika
- 1 teaspoon dried oregano
Method
- Marinate the Chicken – In a bowl/zip lock bag, combine the chicken with 2 tablespoons of oil, 2 tablespoons of red wine vinegar , ½ teaspoon of onion powder, ½ of teaspoon garlic powder, 1 teaspoon of oregano, ¼ teaspoon of black pepper, and ½ teaspoon of salt (or more to your liking). Toss to coat evenly. Let it sit while you prep the vegetables, or marinate for 30 minutes to up to overnight for deeper flavor.
- Preheat the Oven and Season the Veggies – Preheat the oven to 400°F. In a large bowl, toss the zucchini, yellow onion, Brussels sprouts, and bell pepper with 3 tablespoons of olive oil. Add smoked paprika, along with the remaining garlic powder, onion powder, salt, and black pepper. Mix well to coat the vegetables evenly.
- Roast Everything – Spread the marinated chicken and seasoned veggies in a single layer on a lined sheet pan. Roast at 400°F (200°C) for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender with golden, crispy edges.
Nutrition
Calories346kcalCarbohydrates13gProtein28gFat21gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat14gTrans Fat0.01gCholesterol72mgSodium741mgPotassium882mgFiber5gSugar3gVitamin A994IUVitamin C89mgCalcium67mgIron2mg
Notes
- Adjust the Cooking Time – Cooking time may vary depending on the size/thickness of your chicken breasts and the type of oven or pan you use. To avoid overcooking, start checking the chicken for doneness at the 25-minute mark. If it's cooked through, remove it from the pan and let the vegetables continue roasting. The same goes for the veggies—cook them until they're crisp-tender and done to your liking. Keep an eye on everything and adjust the timing as needed.
- Chicken Breast. For best results, use a large, thick chicken breast—this helps it cook more evenly alongside the vegetables as they begin to caramelize. If you're working with a smaller or thinner piece, you may need to shorten the cooking time and remove the chicken before the vegetables are fully done.
- Refrigerate – Store in the fridge for up to 3-4 days.
- Freeze for Longer Storage – If you want to keep it longer, freeze the leftovers in a freezer-safe container or bag for up to 3 months.