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Sheet Pan Italian Chicken and Vegetables

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Sheet Pan Italian Chicken and Vegetables is a flavorful, one-pan meal featuring juicy chicken breasts, roasted vegetables, and Italian herbs for an easy, healthy dinner with minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup cherry tomatoes
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place chicken breasts in the center of the sheet pan.
  3. Arrange cherry tomatoes, zucchini, bell peppers, and red onion around the chicken.
  4. Drizzle everything with olive oil, then sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  5. Toss vegetables gently to coat and spread in an even layer.
  6. Bake for 25–30 minutes, or until chicken is cooked through and vegetables are tender. Chicken should reach an internal temperature of 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes. Slice chicken and serve with roasted veggies, garnished with fresh herbs if desired.

Notes

  • Use boneless chicken thighs for extra juiciness if preferred.
  • Customize with seasonal vegetables like asparagus or broccoli.
  • Add a sprinkle of Parmesan cheese before serving for extra flavor.

Nutrition

Find it online: https://ukfinda.com/sheet-pan-italian-chicken-and-vegetables/