Italian-Style Sheet Pan Chicken with Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
5 people (up to)
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Calories
2203 kcal
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Course
Main Course
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Cuisine
Italian
Italian-Style Sheet Pan Chicken with Vegetables
Description
The recipe involves marinating chopped chicken breast alongside an assortment of vegetables including zucchini, red bell pepper, red onion, and baby broccoli. The combination of garlic, dried oregano, paprika, and coriander offers a mild earthy and aromatic seasoning while lemon zest, juice, and vinegar add brightness and acidity. Tossing everything with extra virgin olive oil before spreading in a single layer on a sheet pan ensures even cooking and browning.
Baked at 400°F, the chicken cooks through in about 20 minutes, and vegetables become tender with caramelized edges. A brief broil can be used if additional color is desired. The dish can be garnished with fresh parsley for a hint of freshness.
Leftovers keep well when cooled and stored in containers in the refrigerator for 3 to 4 days. This recipe lends itself well to meal prep by dividing portions with grains, pasta, or greens. Proper storage maintains quality and flavor for subsequent meals.
Ingredients
- 2 zucchini about 11 oz, halved length-wise then sliced into half moons, medium
- 1 red bell pepper cored, cut into chunks, large
- 1 red onion cut into chunks
- 9 oz baby broccoli trimmed and cut into pieces of equal size
- 1 1/2 lb chicken breast cut into bite-size pieces, boneless
- 5 garlic minced, cloves
- kosher salt
- black pepper
- 2 tsp oregano dry
- 1 tsp paprika
- 1 tsp Coriander
- 1 lemon zested and juiced
- 1 tsp white vinegar
- extra virgin olive oil I used Private Reserve Greek EVOO
- parsley optional, fresh, for garnish
Instructions
- Heat the oven to 400 degrees F.
- Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.
- Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.
- Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.
- If you like, garnish with fresh parsley before serving (optional).
Notes
- Cool leftovers before refrigerating in sealed containers; keep for 3 to 4 days.
- For meal prep, portion with grains, pasta, or greens like arugula as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 2203 kcal
% Daily Value*
| Calories | 220.3kcal | 11% |
| Carbohydrates | 13.4g | 4% |
| Protein | 32.7g | 65% |
| Fat | 4g | 6% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 87.1mg | 29% |
| Sodium | 415.2mg | 17% |
| Potassium | 852.9mg | 18% |
| Fiber | 3.4g | 14% |
| Vitamin A | 2083.5IU | 42% |
| Vitamin C | 107.6mg | 120% |
| Calcium | 84.3mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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