Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies will quickly become your favorite weeknight dinner. Simple and easy to prep and bake in the oven. Resulting in tender and juicy chicken cooked in one sheet pan with assorted colorful veggies. Healthy, quick and easy to make!
Ingredients
- 1.5-2 lbs chicken breasts (boneless and skinless)
- 1 zucchini
- 1 yellow squash
- 4 carrots
- 1 red bell pepper
- 1 red onion
- 2 tbsp avocado oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp pink sea salt
- 1 tsp black pepper
Instructions
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Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan (at least 13x18 inches) with parchment paper.
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Pat chicken breasts dry and cut into small bite sized pieces. Place on one side of prepped baking sheet pan.
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Continue with prepping the veggies; peel and slice carrots into half moons. Slice zucchini and yellow squash into half moons as well. Rough chop red bell pepper and red onion. Place prepped veggies on prepped baking sheet pan next to chicken.
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In a small bowl, combine and mix together spices and herbs; Italian seasoning, garlic powder, onion powder, smoked paprika, pink sea salt and black pepper.
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Drizzle chicken and veggies with avocado oil. Toss making sure everything is well coated. Sprinkle mixed seasonings over chicken and veggies and toss once again making sure is well mixed together.
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Place chicken and veggies in preheated oven and bake for 15 minutes. Remove chicken and veggies from the oven and give them a stir. Place back in the oven and continue to bake for another 10 minutes.
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Remove chicken and veggies from the oven. Serve over rice, quinoa, or any other preferred way. Enjoy!