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Sheet Pan Chicken & Summer Veggies: Delightful 20 min dinner

Sheet Pan Chicken & Summer Veggies
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A simple and delicious sheet pan dinner featuring chicken and fresh summer vegetables, perfect for a quick weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper.
  3. In the same bowl, add the broccoli, bell peppers, zucchini, and red onion. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
  4. Spread the seasoned chicken and vegetables in a single layer on a large baking sheet.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  6. Serve immediately and enjoy your easy, flavorful meal!

Notes

  • Feel free to substitute your favorite summer vegetables like cherry tomatoes, corn, or asparagus.
  • For extra flavor, you can add a squeeze of fresh lemon juice over the finished dish.
  • If you prefer crispier vegetables, you can broil for the last 2-3 minutes of cooking.

Nutrition

Find it online: https://cookifyme.com/sheet-pan-chicken-summer-veggies/