Description
This Sheet Pan Baked Chicken Breast with Veggies recipe is a simple, nutritious, and flavorful meal featuring tender, seasoned chicken breasts baked alongside vibrant broccoli, red bell pepper, and red onion. Perfect for quick weeknight dinners or meal prepping, this dish requires minimal cleanup and combines smoky, aromatic spices with fresh vegetables for a balanced and satisfying plate.
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)
Garnish
- 1 tablespoon minced parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the chicken: Place the chicken breasts on the prepared baking sheet. In a small bowl, combine smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Rub this seasoning mixture evenly over the chicken. Drizzle half a tablespoon of olive oil over the chicken and rub to coat thoroughly.
- Prepare the vegetables: In a large mixing bowl, combine broccoli florets, diced red bell pepper, and chopped red onion. Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season with salt and pepper to taste, then toss well to ensure all veggies are evenly coated.
- Arrange veggies on the sheet pan: Spread the seasoned vegetables evenly around the chicken on the baking sheet, creating a single layer for even roasting.
- Bake the chicken and veggies: Place the sheet pan in the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through (no longer pink in the center) and the vegetables are tender but still slightly crisp.
- Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing. Sprinkle the minced parsley over the entire dish for a fresh finish before serving.
Notes
- Use boneless, skinless chicken breasts for even cooking and easier slicing.
- Adjust the seasoning to your taste; smoked paprika adds a subtle smoky flavor that pairs well with roasted vegetables.
- This recipe is great for meal prepping — store leftovers in airtight containers for up to 3 days.
- If you prefer softer vegetables, extend the baking time by 5 minutes, but keep an eye to prevent overcooking the chicken.
- Feel free to swap in your favorite veggies such as zucchini, carrots, or cherry tomatoes.
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
