Sheet Pan Chicken Breast with Roasted Vegetables
A simple and delicious sheet pan chicken breast recipe featuring tender, juicy chicken breasts roasted alongside a medley of colorful vegetables for an easy, one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes
1 small red onion, cut into wedges
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine garlic powder, smoked paprika, dried Italian seasoning, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken breasts.
Sprinkle the seasoning mixture evenly over both sides of each chicken breast.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the seasoned chicken breasts in the center of the prepared sheet pan.
Arrange the vegetables evenly around the chicken breasts on the sheet pan.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Let the chicken rest for 5 minutes before serving.