Sheet Pan Chicken & Veggies

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken and veggies with olive oil, garlic powder, paprika, salt, and pepper.
3. 3 Spread mixture evenly on a sheet pan.
4. 4 Roast for 35 minutes, flipping chicken halfway, until internal temperature reaches 165°F.
5. 5 Remove from oven and let rest for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Feel free to swap in your favorite veggies like carrots or zucchini.
• If you prefer dark meat, use thighs instead of breasts for extra juiciness.
• Use parchment paper on your sheet pan for easier cleanup.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with crusty bread to soak up all the delicious juices.
• Great alongside a simple quinoa pilaf.
• A squeeze of lemon or a drizzle of tzatziki sauce adds a zesty kick.

FAQ