Description
This Sheet Pan Baked Chicken Breast with Veggies is a simple, healthy, and flavorful one-pan meal. Boneless skinless chicken breasts are seasoned with smoky and herby spices, then baked alongside broccoli, red bell pepper, and red onion. It’s an easy, quick dinner option that’s perfect for meal prepping, offering a delicious balance of protein and vegetables with minimal cleanup.
Ingredients
Scale
Chicken
- 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil (divided)
Vegetables
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large red onion, chopped into big pieces
Garnish
- 1 tablespoon minced parsley
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Chicken: Lay the chicken breasts on the prepared baking sheet. Rub them thoroughly with smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Drizzle and rub half a tablespoon of olive oil over the chicken to help the spices adhere and maintain juiciness.
- Prepare Vegetables: In a large bowl, combine the broccoli florets, red bell pepper cubes, and red onion chunks. Drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss well to ensure all veggies are evenly coated.
- Arrange on Sheet Pan: Spread the seasoned vegetables evenly around the chicken breasts on the baking sheet, creating a single layer for even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Bake until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F or 74°C), and the vegetables are tender yet retain a slight crunch.
- Rest and Garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing to keep it moist. Garnish the entire dish with minced parsley for a fresh finish and added color.
Notes
- Seasoned chicken breast baked in the oven to perfection with a variety of veggies.
- Easy to prepare and ideal for meal prepping or a quick weeknight dinner.
- You can swap vegetables based on preference, such as adding carrots, zucchini, or mushrooms.
- Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 6 g
- Sodium: 768 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 73 mg
