Sheet Pan Chicken and Veggies
Roasted chicken breast with swappable vegetables on a single sheet pan. Proteins and produce roast together until golden and tender.
Ingredients
Method
Preheat oven to 400°F. Cut chicken into bite-sized pieces and chop all vegetables into uniform chunks (about 1 to 1.5 inches).
In a large bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and oregano.
Add chicken and all vegetables to the bowl and toss until evenly coated. Spread in a single layer on the sheet pan.
Roast for 20–25 minutes until chicken reaches 165°F internal temperature and vegetables are tender and lightly browned.
Transfer to plates and serve warm. Drizzle with any pan juices.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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