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A colorful sheet pan filled with roasted chicken cubes, green broccoli, red peppers, and zucchini.
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Sheet Pan Chicken and Veggies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced into strips
  • 1 medium zucchini , sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sal t
  • 0.25 teaspoon ground black pepper
  • 0.25 cup grated parmesan cheese

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Line a large rimmed baking sheet with parchment paper or aluminum foil.
  • Place the cubed chicken, broccoli, bell pepper, and zucchini onto the prepared baking sheet.
  • Drizzle olive oil over the chicken and vegetables.
  • Sprinkle garlic powder, oregano, salt, and black pepper evenly over the ingredients.
  • Toss the mixture until all components are thoroughly coated in oil and seasoning, then spread into a single, even layer.
  • Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and vegetables are tender.
  • Garnish with grated parmesan cheese prior to serving.