Healthy Roasted Chicken and Veggies
Juicy roasted chicken pieces nestled among colorful, caramelized vegetables — that’s comfort and nutrition on a single sheet pan.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Chicken Breasts, cut into 1 inch pieces
- 3/4 cup Yellow Onion, chopped (about 1 small onion)
- 1 small Zucchini, chopped (about 1 cup)
- 1 1/2 cups Multi Colored Bell Peppers, chopped (mix red, yellow, green)
- 1 cup Broccoli Florets, trimmed and cut into bite-sized pieces
- 1 cup Tomatoes, chopped (ripe Roma or vine tomatoes)
- 2 tbsp Olive Oil, extra virgin preferred
- 1/2 tsp Paprika, smoked or sweet
- 2 tsp Italian Seasoning, dried
- 1/2 tsp Salt adjust to taste
- 1/2 tsp Black Pepper, freshly ground
Instructions
- Preheat the oven to 400°F. Spray a rimmed baking sheet with a non-stick spray.
- Place the cut up chicken on the baking sheet. Place all the cut vegetables onto the baking sheet with the chicken. Spread everything in a single layer so pieces roast evenly.
- Sprinkle the paprika, Italian seasoning, salt, and black pepper on top of the cut up vegetables and chicken. Drizzle the olive oil over everything. Toss the chicken and vegetables with your hands or tongs until evenly coated with oil and seasonings.
- Place in the oven and bake for 25 to 30 minutes. Check to be sure the chicken is done by cutting a larger piece to verify there’s no pink inside or using an instant-read thermometer (165°F). If not done, roast another 5 to 10 minutes. Test the vegetables for doneness — they should be tender with browned edges.
- Enjoy!
Notes
For best results, cut chicken and vegetables into similar-sized pieces for even cooking. Avoid overcrowding the pan for optimal roasting.