Chicken Breast Sheet Pan Dinner
A quick and budget-friendly sheet pan dinner featuring juicy chicken breasts and colorful vegetables, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts (8 oz each)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 zucchini, sliced into half moons
- 1 ½ cups baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a mixing bowl, toss the bell peppers, red onion, zucchini, and halved baby potatoes with olive oil, minced garlic, smoked paprika, oregano, salt, and pepper until evenly coated.
- Place the chicken breasts on the prepared pan, arranging them among the vegetables in a single layer.
- Bake for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and golden.
- Garnish with chopped parsley and lemon wedges before serving. Enjoy hot or store for meal prep.
Notes
For a Mediterranean twist, add olives and capers or switch chicken for fish or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg