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Sheet Pan Baked Chicken Breast with Veggies
Seasoned chicken breast baked in the oven to perfection with a variety of veggies. Easy to make and perfect for meal prepping and a quick, easy dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 258 kcal
Course:
Main Course
Cuisine:
American
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
Instructions
- 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.
Cup of Yum
Notes
- You may use boneless and skinless chicken thighs. Nutritional values and cooking time will vary.
- Use any of your favorite veggies.
- Swap the chicken with shrimp or salmon.
- The cooking time of the chicken may be different depending on your oven and how thick and large the chicken breasts are. Consider slicing the chicken breast so it cooks quicker, or if you feel the chicken isn't cooked thoroughly in 25 minutes, give it another 5-10 minutes.
- Best to check the internal temperature of the chicken for doneness. Chicken should reach an internal temperature of 165F.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
17g
(6%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
768mg
(32%)
Potassium
1061mg
(30%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
2604IU
(52%)
Vitamin C
193mg
(214%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 768mg | 32% |
| Potassium | 1061mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 193mg | 214% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.