Sheet Pan Chicken with Roasted Vegetables
Experience the delightful flavors of succulent sheet pan chicken paired with vibrant roasted vegetables. This one-pan meal is not only easy to prepare, but it also makes for a cozy family dinner. Juicy chicken breasts, crisp bell peppers, and tender broccoli are seasoned to perfection and drizzled with a sweet balsamic glaze, creating a wholesome feast that will impress everyone gathered around your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp dried oregano
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or grease it lightly.
- Pat the chicken dry and season with salt, pepper, garlic powder, and oregano.
- Arrange the seasoned chicken on the sheet pan and add sliced bell pepper and broccoli florets around it.
- Drizzle olive oil over the chicken and veggies; toss to coat evenly.
- In a small bowl, whisk together balsamic vinegar and honey. Pour over the entire pan.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Let cool briefly before serving; garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 chicken breast (approx. 6 oz)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg