Description
Sheet Pan Chicken and Veggies is a delightful, hassle-free meal bursting with flavor. This one-pan dish combines tender, juicy chicken breasts with vibrant, roasted vegetables, making it perfect for busy weeknights or cozy family dinners. With minimal prep and cleanup, you can savor every bite of this colorful feast that warms the heart and pleases the palate.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 bell peppers, chopped (any color)
- 1 medium zucchini, sliced
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a sheet pan with cooking spray or olive oil.
- Season chicken breasts with salt and pepper; place on one side of the sheet pan.
- In a bowl, combine bell peppers and zucchini with olive oil; toss to coat.
- Arrange veggies on the other side of the sheet pan.
- In a small bowl, whisk soy sauce, honey, minced garlic, and thyme; drizzle half over chicken and veggies.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Drizzle remaining sauce over everything before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with mixed veggies (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg