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One-Pan Chicken And Veggies

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One-Pan Chicken and Veggies is a quick, healthy, and easy-to-make meal that combines juicy chicken and tender vegetables roasted together for a flavorful, hassle-free dinner. Perfect for busy weeknights or meal prepping, this one-pan recipe minimizes cleanup and delivers a balanced, delicious meal with minimal effort.

Ingredients

4 boneless, skinless chicken breasts or thighs

2 cups broccoli florets

1 bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into chunks

1 cup cherry tomatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried thyme

Salt and pepper, to taste

Optional: Lemon wedges and fresh parsley for garnish

Instructions

  • Preheat oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

  • Prepare chicken: Arrange the chicken breasts or thighs on the baking sheet.

  • Prepare vegetables: Scatter the broccoli, bell pepper, zucchini, red onion, and cherry tomatoes around the chicken.

  • Season: Drizzle everything with olive oil, then season with garlic powder, paprika, thyme, salt, and pepper. Toss the vegetables lightly to coat them in the oil and spices.

  • Roast: Bake in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • Serve: Optional: Squeeze fresh lemon juice over the chicken and veggies and sprinkle with chopped parsley before serving.

Find it online: https://thefamilycooking.com/one-pan-chicken-and-veggies/