Easy, healthy Sheet Pan Chicken and Veggies with juicy chicken breasts and perfectly roasted vegetables, all cooked in one pan.

Scale

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 cup broccoli florets

1 small red onion, sliced

Optional: fresh parsley, lemon wedges for serving

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1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper.

3. Place chicken breasts on one side of the sheet pan and brush with half of the olive oil mixture.

4. Arrange chopped vegetables on the other side of the pan and toss with the remaining olive oil mixture.

5. Roast in the oven for 25–30 minutes, or until chicken is cooked through and vegetables are tender.

6. Optional: broil for 2–3 minutes to get a golden finish on vegetables.

7. Remove from oven, garnish with fresh parsley and lemon wedges, and serve warm.

Swap vegetables as desired: carrots, asparagus, or cauliflower work well.

Add spices or herbs like chili flakes or Italian seasoning for extra flavor.

Substitute chicken with salmon, turkey, or tofu for variation.