Healthy Sheet Pan Chicken & Vegetables

Serves 4Prep 15 minCook 25 minTotal 40 min

Ingredients

• 4 boneless, skinless chicken breasts, about 6 ounces each
• 2 cups broccoli florets
• 2 medium carrots, sliced into thin rounds
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• ¾ teaspoon fine salt
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Fresh parsley, for serving
• Lemon wedges, for serving

Method

1. Heat your oven to 425°F . Line a large rimmed sheet pan with parchment paper, or lightly oil the pan.
2. Pat the chicken dry with paper towels. If the breasts are very thick, gently pound them to an even thickness. This helps them cook at the same rate.
3. Add the broccoli, carrots, bell pepper, zucchini, and red onion to a large bowl. Pour in 1 tablespoon of the olive oil. Add half of the garlic powder, Italian seasoning, paprika, salt, and pepper. Toss until the vegetables are evenly coated.
4. Spread the vegetables over the sheet pan. Keep them in one layer so they roast instead of steam.
5. Rub the chicken with the remaining olive oil. Season both sides with the remaining garlic powder, Italian seasoning, paprika, salt, and pepper.
6. Place the chicken among the vegetables. Leave a little space between each piece if possible.
7. Roast for 20 to 25 minutes. Stir the vegetables halfway through cooking.
8. Check the thickest part of the chicken with an instant-read thermometer. It should reach 165°F . The vegetables should be tender and lightly browned.
9. Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice it.
10. Drizzle the chicken and vegetables with lemon juice. Finish with fresh parsley and serve with lemon wedges.