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Sheet pan chicken and veggies
TSB Staff

Sheet Pan Chicken and Veggies

An easy one-pan meal with juicy chicken and roasted vegetables, perfect for a stress-free dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Budget-Friendly Meals, Holiday Cooking, Main Dishes, Pantry Staple Recipes, Sheet Pan Dinners
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 boneless chicken breasts
  • 1 cup broccoli florets
  • 1 bell pepper sliced
  • 1 zucchini sliced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place chicken and vegetables on a sheet pan.
  3. Drizzle with olive oil and season with spices.
  4. Toss vegetables to coat evenly.
  5. Roast for 22–25 minutes until chicken is cooked through.
  6. Rest chicken for 5 minutes before serving.

Notes

  • Swap veggies based on what’s in season.
  • Add lemon slices for brightness.
  • Sprinkle with parmesan before serving.