Cheesy Chicken Veggie Sheet Pan Dinner

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

3 chicken breasts, (cubed large chunks)

1 cup milk

1 zucchini, (sliced thick halfmoons)

1 stalk broccoli, (cut into small florets)

1/2 red onion, (sliced into big chunks)

1 large bell pepper, (sliced into chunks)

1/2 tsp each garlic powder, onion powder, paprika, dried oregano, chili powder

salt and pepper (to taste)

1/2 cup breadcrumb

1/3 cup grated pecorino

1/4 cup olive oil

1½ cup shredded mozzarella cheese

Garnish with chili pepper flakes + basil

Directions

In a medium bowl, marinate your chicken pieces in the milk for 20-30 minutes.

Preheat your oven to 375°F. Line a large baking sheet with parchment paper.

While the chicken is marinating prep your veggies and gather your ingredients.

In an XL bowl, toss your sliced veggies, chicken, seasonings, breadcrumb, pecorino, olive oil to coat. Transfer and spread the goods out on your baking sheet. If the veggies look at all too dry, drizzle on a little extra olive oil. Bake for 25 minutes. Remove from oven, sprinkle with mozzarella all over and stick back in the oven until melted.

Optional: garnish with chili pepper flakes and fresh basil.

Nutrition

• Calories: 602 kcal
• Total Fat: 33 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.02 g
• Cholesterol: 158 mg
• Sodium: 802 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 54 g