Description
This Sheet Pan Baked Chicken Breast with Veggies is a simple, healthy, and flavorful one-pan meal perfect for busy weeknights or meal prep. Tender chicken breasts are seasoned with a smoky, herby rub and baked alongside vibrant broccoli, red bell pepper, and red onion for a balanced plate with minimal cleanup.
Ingredients
Scale
Chicken
- 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil, divided
Vegetables
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1 inch cubes
- 1 large red onion, chopped into big pieces
- 1 tablespoon minced parsley (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season chicken: Lay the chicken breasts on the prepared pan. Rub them evenly with smoked paprika, garlic powder, dried oregano, onion powder, kosher salt, pepper, and half a tablespoon of olive oil to build flavor.
- Season vegetables: In a large bowl, combine broccoli florets, red bell pepper cubes, and chopped red onion. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, then toss thoroughly to coat the veggies evenly.
- Arrange and bake: Spread the seasoned vegetables around the chicken breasts on the sheet pan. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through (no pink inside) and the vegetables are tender with a slight crunch.
- Rest and garnish: Remove from oven and let the chicken rest for a few minutes before slicing. Sprinkle minced parsley on top for a fresh, bright finish.
Notes
- This dish is ideal for meal prepping as it keeps well in the fridge for several days.
- Adjust seasoning and herbs according to your preference to customize flavor.
- Cooking time may vary slightly depending on the thickness of the chicken breasts.
- For extra tenderness, consider pounding the chicken breasts to an even thickness before seasoning.
- You can swap vegetables based on seasonality or preferences – zucchini, carrots, or asparagus all work well.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 6 g
- Sodium: 768 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 73 mg
