One Pan Roasted Chicken and Vegetables
Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!
Ingredients
- 2 Chicken breasts Boneless, Cut into cubes
- 1 cup Peppers Green, red, yellow, orange or combination of all
- 1 cup Zucchini Sliced into circles
- 1 cup Broccoli Sliced into circles
- 1/2 cup Onions Cut into 2 inch pieces
- 1/2 cup Carrots Sliced into circles
- 1/2 cup Green beans
- 1 cup Potatoes Cut into small 1 inch cubes
- 2-3 cloves Garlic Finely minced
- 2 tbsp Butter Melted, Unsalted
- 3 tbsp Olive oil
- 2 tbsp Italian seasoning
- Salt To taste
- Pepper To taste
- 1/2 tsp Paprika
- 1-2 tsp Lemon juice
- 1-2 tbsp Parmesan cheese Shredded, For topping
Instructions
- Line a large sheet pan with foil paper (Dimensions: 18 x13).
- Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
- Drizzle butter and olive oil all over the chicken and veggies.
- Sprinkle Italian seasoning, salt, pepper, paprika.
- Drizzle lemon juice.
- Toss everything until vegetables are fully coated.
- Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
- Remove from oven and sprinkle parmesan cheese. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave.
Nutrition
Calories: 267kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 322mg | Potassium: 912mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3465IU | Vitamin C: 62.6mg | Calcium: 111mg | Iron: 3.6mg