Sheet Pan Chicken and Vegetables
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 sweet potato, diced
- 1 head of broccoli, cut into florets
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- 3 tablespoons olive oil
- Freshly grated Parmesan cheese, for garnish (optional)
- Chopped parsley, for garnish (optional)
Instructions:
- Preheat the Oven:
- Begin by preheating your oven to 400°F (200°C).
- Prepare the Ingredients:
- Pat the chicken breasts dry and cut them into 1-inch cubes. Similarly, dice the sweet potato, broccoli, zucchini, and red bell pepper into roughly the same size for even cooking.
- Assemble on the Baking Sheet:
- On a large baking sheet, arrange the chicken, sweet potato, broccoli florets, zucchini, red bell pepper, and cherry tomatoes in a single layer.
- Season:
- Sprinkle the mixture with salt, onion powder, garlic powder, dried oregano, and dried thyme. Drizzle the olive oil over the top, then toss everything together to ensure an even coating of the seasonings and oil.
- Bake:
- Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender. It’s a good idea to stir the ingredients halfway through the baking time for even cooking.
- Garnish and Serve:
- Once done, if desired, garnish the sheet pan chicken and vegetables with freshly grated Parmesan cheese and chopped parsley before serving.
Enjoy a wholesome and hearty meal with this easy-to-make sheet pan chicken and vegetables, perfect for a busy weeknight dinner.