Sheet pan dinner with chicken and veggies –There’s something truly special about a delicious sheet pan meal, especially when it comes to a hearty chicken and roasted vegetables dish. It’s all about convenience and flavor, making it a perfect option for dinner after a long day. Below, I’m sharing a lovely recipe that brings together tender chicken and a colorful array of harvest vegetables. You won’t want to miss this!
Sheet Pan Chicken and Roasted Harvest Vegetables
This recipe will not only satisfy your taste buds but also make cleanup a breeze. Just one pan for the entire meal! Get ready for a quick and easy recipe that’s full of flavor and nutrition.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups assorted vegetables (such as carrots, bell peppers, and Brussels sprouts)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, arrange the chicken breasts in the center and the vegetables around them.
- Drizzle the olive oil over both the chicken and the vegetables.
- Sprinkle garlic powder, paprika, salt, and pepper evenly over the chicken and veggies.
- Toss the vegetables slightly to coat them in oil and seasoning.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Once cooked, remove from the oven, and let it rest for a few minutes. For extra flavor, chop some fresh herbs and sprinkle them over the dish before serving.
- Enjoy your delicious sheet pan dinner with loved ones!
This colorful and wholesome dish not only looks great on the dinner table but is also packed with nutrients. Feel free to adapt the vegetables based on what’s in season or your personal preferences. The beauty of a sheet pan meal is its versatility—experiment and make it your own!