Description
Sheet pan chicken and veggies is a delightful, one-pan wonder that brings tender chicken and vibrant vegetables together in a symphony of flavor. This simple yet satisfying dish is perfect for busy weeknights or relaxed Sunday dinners, delivering restaurant-quality taste with minimal effort. With its colorful presentation and mouthwatering aroma, it’s bound to become a family favorite, making mealtime both enjoyable and effortless.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 bell peppers, chopped (any color)
- 1 medium zucchini, sliced
- 1 red onion, chopped
- 2 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, season chicken with salt, pepper, minced garlic, olive oil, and thyme. Massage into the meat.
- Chop bell peppers, zucchini, and red onion; toss in olive oil and seasoning.
- Arrange seasoned chicken on one side of the baking sheet and scatter veggies around it.
- Drizzle everything with soy sauce and honey.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg