Description
Sheet-Pan Chicken with Rainbow Vegetables is a simple, healthy one-pan dinner featuring perfectly seasoned, juicy chicken paired with a vibrant mix of roasted bell peppers, zucchini, broccoli, cherry tomatoes, and red onion. This colorful dish requires minimal prep and cleanup, making it an ideal weeknight meal that delivers balanced nutrition and fresh Mediterranean flavors.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 small red onion, cut into wedges
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper if desired for easier cleanup.
- Prepare Ingredients: Arrange the bite-sized chicken pieces, chopped red and yellow bell peppers, sliced zucchini, broccoli florets, cherry tomatoes, and red onion wedges evenly on the sheet pan.
- Season: Drizzle olive oil over the chicken and vegetables. Sprinkle garlic powder, Italian seasoning, paprika, onion powder, salt, and black pepper on top.
- Toss to Coat: Using your hands or a spatula, toss everything on the pan until the chicken and all vegetables are evenly coated with the oil and seasoning mixture. Spread it out in a single layer to ensure even cooking.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. Halfway through cooking, stir the ingredients gently to promote even browning.
- Check Doneness: Verify that the chicken is cooked through and the vegetables are tender with some lightly browned edges.
- Finish: Remove from oven and drizzle fresh lemon juice over the top. Sprinkle with chopped fresh parsley for brightness and flavor.
- Serve: Serve immediately as is or alongside your choice of rice, quinoa, couscous, or another grain to round out the meal.
Notes
- Cut vegetables into similar-sized pieces to ensure they cook evenly.
- Chicken thighs can be substituted for chicken breasts for a juicier texture.
- For extra browning, place under the broiler for 1–2 minutes at the end, watching carefully to avoid burning.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Sheet Pan Meals
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
