Description
Make a delicious and simple Whole30 dinner with this easy Sheet Pan Chicken & Veggies recipe. It brings authentic flavor with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb broccoli florets
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken pieces, broccoli, carrots, and red bell pepper with olive oil.
- Sprinkle the oregano, basil, garlic powder, salt, and pepper over the chicken and vegetables. Toss well to coat everything evenly.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Serve immediately and enjoy your simple, flavorful meal!
Notes
- For extra flavor, you can add a squeeze of fresh lemon juice after baking.
- Cut the vegetables into uniform sizes so they cook at the same rate.
- If your chicken pieces are very thick, you may need an extra 5 minutes of cook time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 6g
- Sodium: Approx. 250mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 4g
- Protein: Approx. 38g
- Cholesterol: Approx. 100mg