Sheet Pan Chicken and Veggies
A vibrant and easy meal featuring golden-brown chicken and crisp-tender veggies, all roasted on one pan for a hassle-free dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 chicken breasts, diced
- 1 bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pitas for serving
- Fresh herbs (such as parsley or dill)
- Ranch dressing
Instructions
- Preheat your oven to 400°F (200°C) to get it nice and hot for roasting.
- Dice the chicken breasts into bite-sized pieces and chop the bell pepper while slicing the red onion.
- Combine the chicken and veggies in a large bowl. Drizzle with olive oil, and season generously with salt and pepper. Toss until well coated.
- Spread the chicken and veggie mixture evenly on a sheet pan, ensuring they are in a single layer for even cooking.
- Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Finely chop your fresh herbs and mix them into your ranch dressing.
- Stuff the warm chicken and veggies into the pitas, drizzling generously with the herby ranch dressing.
Notes
Cut chicken and vegetables into evenly sized pieces for uniform cooking. Feel free to substitute veggies based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://pennykitchenz.com/sheet-pan-chicken-and-vegetables/