sheet pan dinners healthy
This healthy sheet pan dinner combines juicy chicken breasts with colorful, roasted vegetables for a simple yet delicious meal. Perfect for busy evenings, this dish requires minimal cleanup and is loaded with nutrients.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 cutting board
- 1 chef's knife
- 1 set measuring cups and spoons
- 1 tongs or spatula
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 2 cups broccoli florets
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- to taste salt
- to taste pepper
- as needed lemon wedges For serving, optional.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, garlic powder, Italian seasoning, salt, and pepper. Add the chicken breasts and toss to coat them evenly with the marinade.
- On a large sheet pan, arrange the chicken breasts in the center. Surround the chicken with broccoli, red bell pepper, yellow bell pepper, and red onion.
- Drizzle the remaining marinade over the vegetables and toss gently to coat.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly caramelized.
- Remove the sheet pan from the oven and let it rest for a few minutes before serving.
- Serve with lemon wedges, if desired, for an extra burst of flavor.
Notes
Feel free to substitute any of the vegetables with your favorites, such as zucchini or asparagus.
For added flavor, marinate the chicken in the olive oil mixture for 30 minutes or longer before cooking.
This dish pairs well with quinoa or brown rice for a complete meal.