Sheet Pan Baked Chicken Breast with Veggies
Sheet Pan Baked Chicken Breast with Veggies is a one-pan, easy weeknight dinner featuring juicy chicken breasts and roasted vegetables. Perfect for meal prep, it’s customizable, healthy, and requires minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: American
Ingredients
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.,In a small bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, and pepper.,Pat chicken breasts dry and brush both sides with the olive oil seasoning mixture.,In a separate bowl, toss vegetables with the remaining seasoning mixture until coated.,Place chicken on one side of the sheet pan and spread vegetables evenly on the other side.,Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender.,Optional: Broil for 2–3 minutes for extra browning.,Garnish with lemon slices and parsley before serving.
Notes
Don’t overcrowd the pan—use two pans if needed for even roasting.,Use a meat thermometer to avoid overcooking the chicken.,Parboil carrots or potatoes if adding to ensure even doneness.
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 350
- Sugar: undefined
- Sodium: undefined
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: undefined
