Sheet Pan Chicken and Veggies

This Sheet Pan Chicken and Veggies recipe is a quick and healthy meal, combining juicy chicken breasts with a colorful mix of potatoes, green beans, and bell peppers. With minimal prep and easy cleanup, this dish is perfect for a wholesome weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound baby red potatoes, halved
• 1 pound green beans
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper.
3. Place the chicken breasts in the center of a large sheet pan.
4. Arrange the potatoes, green beans, red bell pepper, and yellow bell pepper around the chicken.
5. Drizzle the olive oil mixture over the chicken and vegetables, tossing them gently to coat evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Serve hot and enjoy your easy, delicious meal!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

• Spicy Chicken and Veggies: Add a pinch of red pepper flakes to the olive oil mixture for a bit of heat.
• Lemon Herb Version: Add lemon zest and fresh rosemary to the seasoning mix for a refreshing, herbaceous flavor.
• Italian-Inspired: Sprinkle with Italian seasoning and Parmesan cheese for a Mediterranean twist.
• BBQ Style: Substitute paprika with smoked paprika and add a splash of BBQ sauce for a smoky, tangy flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F until warmed through, or heat individual portions in the microwave for 1-2 minutes.

10 FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs work well but may need additional cooking time.
2. Do I have to parboil the potatoes?
   No, halving the potatoes allows them to cook through within the recipe time.
3. Can I use frozen veggies?
   Fresh is best, but frozen can be used if thawed and patted dry.
4. What other vegetables can I add?
   Broccoli, carrots, or zucchini are great additions.
5. Can I marinate the chicken ahead?
   Yes, marinating adds more flavor but isn’t necessary for this recipe.
6. How do I know if the chicken is cooked?
   The internal temperature should reach 165°F (74°C).
7. Can I add cheese on top?
   Yes, sprinkle shredded cheese during the last few minutes of baking for a melted topping.
8. Can I use different oils?
   Avocado or vegetable oil work as alternatives to olive oil.
9. Is this meal gluten-free?
   Yes, as long as your spices are gluten-free.
10. Can I double the recipe?
    Yes, use two sheet pans to avoid overcrowding for even cooking.

Conclusion

Sheet Pan Chicken and Veggies is a flavorful and balanced meal that’s easy to prepare and customize to your liking. With tender chicken and colorful, roasted veggies, this dish is perfect for busy weeknights when you want a delicious and nutritious dinner with minimal effort.

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