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Chicken Breast Sheet Pan Dinner

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A quick and wholesome dinner that combines crispy vegetables and juicy chicken, all in one tidy pan.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (8 oz each)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into half moons
  • 1 ½ cups baby potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • Optional: lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
  2. In a mixing bowl, toss together the bell peppers, red onion, zucchini, and baby potatoes with olive oil, minced garlic, smoked paprika, dried oregano, salt, and black pepper until everything is well coated.
  3. Place the seasoned chicken breasts onto the pan, arranging them neatly among the vegetables.
  4. Bake for 25–28 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) and the vegetables are tender.
  5. Garnish with fresh parsley and lemon wedges before serving.

Notes

For extra crispy veggies, give them space on the pan to avoid steaming. Let chicken sit at room temperature before roasting.

Nutrition

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