Easy 30-Minute Italian Sheet Pan Chicken and Veggies
Looking for an easy weeknight dinner with zero cleanup? This 30-Minute Sheet Pan Chicken and Veggies features juicy Italian chicken breast, crisp broccoli, and fresh zucchini. It’s healthy, fast, and perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minuets
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1″ chunks
- 2 medium zucchini, cut into 1/2″ thick half moons
- 3 cups broccoli florets
- 2 bell peppers, cored and cut into 1/2″ strips
- 3 Tablespoons olive oil
- 1 Tablespoon Chupacabra Italian Seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C) and line a half sheet pan with foil (for easier cleanup). In a bowl, whisk together the seasonings and set aside.
- Place the chicken and veggies on a half sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mixture over top. Gently toss to combine and spread it out into an even layer. Sprinkle over the remaining seasoning mixture. *Alternatively, you can put the chicken and veggies in a bowl, add the olive oil and all of the seasoning, mixing to combine. Both methods work.
- Place the pan in the oven and roast for 20-25 minutes or until the chicken reaches 165°F (79°C) and the veggies are tender with lightly browned edges. Remove from the oven and enjoy!