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sheet pan vegetables and chicken

Sheet Pan Vegetables and Chicken: 5 Simple Steps to Delight

A simple and healthy recipe for sheet pan vegetables and chicken.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 chicken thighs
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place chicken thighs on a sheet pan.
  3. Add broccoli, bell pepper, and zucchini around the chicken.
  4. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
  5. Toss the vegetables to coat them evenly.
  6. Bake for 25-30 minutes or until the chicken is cooked through.
  7. Serve warm.

Notes

  • Feel free to use any vegetables you have on hand.
  • For extra flavor, marinate the chicken for a few hours.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 100mg

Keywords: sheet pan vegetables and chicken