Sheet-Pan Meal with Protein and Veggies
Cooking just got easier and more delicious with this Sheet-Pan Meal featuring succulent chicken and vibrant veggies. This one-pan wonder is perfect for busy weeknights or impressing guests, combining colorful bell peppers, sweet red onions, and tender zucchini with perfectly seasoned chicken. Roasted to perfection, this dish promises an explosion of flavor and is effortlessly adaptable to your taste. Say goodbye to kitchen stress and hello to a delightful dining experience that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 cups colorful bell peppers, chopped (mix of red, yellow, green)
- 1 cup red onions, sliced
- 1 medium zucchini, chopped
- 2 tbsp olive oil
- 1 tbsp your favorite seasoning blend (Italian herbs or taco seasoning)
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop veggies into bite-sized pieces.
- In a large bowl, combine chicken breasts, bell peppers, onions, zucchini, olive oil, and seasoning blend. Toss until coated.
- Spread the mixture evenly on a parchment-lined sheet pan.
- Drizzle balsamic vinegar and honey over the top.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 400
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Feel free to swap proteins such as shrimp or tofu based on preference. Use seasonal vegetables for freshness and variety. To keep leftovers crispy when reheating, use the oven instead of a microwave.