Sheet pan chicken and vegetables
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the chicken breasts on a large sheet pan lined with parchment paper or aluminum foil. Season the chicken with salt, pepper, dried thyme, dried rosemary, and paprika.
3. In a mixing bowl, combine the sliced bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, minced garlic, and olive oil. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Spread the seasoned vegetables around the chicken on the sheet pan.
5. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender, tossing the vegetables halfway through cooking.
6. Once done, remove the sheet pan from the oven and let it rest for a few minutes.
7. Garnish with chopped fresh parsley before serving.
Enjoy your delicious and nutritious sheet pan chicken and vegetables! You can serve it as is or with a side of rice, quinoa, or crusty bread.
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