Sheet Pan Baked Chicken Breast with Veggies

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 pound chicken breasts (boneless and skinless (about 2 medium-large breasts)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon onion powder

Kosher salt and pepper (to taste)

1 1/2 tablespoon olive oil (divided)

1 small head of broccoli (broken into florets)

1 large red bell pepper (cut into 1’’ cubes)

1 large red onion (chopped into big pieces)

1 tablespoon minced parsley

Directions

Preheat your oven to 400F and line a large baking sheet with parchment paper.

Lay the 1 pound chicken breasts on the prepared pan and rub with the seasonings (1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and Kosher salt and pepper) and half a tablespoon of the 1 1/2 tablespoon olive oil.

In a large bowl, combine all the prepped veggies (1 small head of broccoli, 1 large red bell pepper, and 1 large red onion). Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.

Arrange the vegetables around the chicken in the sheet pan.

Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch.

Allow the chicken to sit for a few minutes before slicing it. Garnish with 1 tablespoon minced parsley.

Nutrition

• Calories: 258 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 768 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 29 g