Description
A simple and healthy Italian Chicken and Vegetables Sheet Pan Dinner featuring tender boneless chicken breasts and vibrant vegetables seasoned with Italian herbs and spices, baked together for an easy, flavorful meal.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
Seasonings
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh black pepper
Other
- Olive oil, for drizzling and coating
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil to make cleanup easier.
- Mix Seasonings: In a small dish, combine the Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper. Set this seasoning mixture aside.
- Prepare Chicken: Slice each chicken breast in half horizontally to create thinner pieces for quicker cooking and even baking.
- Season Chicken: Arrange the chicken pieces in the center of the prepared baking sheet. Drizzle olive oil over both sides of the chicken and rub it in to coat evenly. Sprinkle about two-thirds of the seasoning mixture over both sides of the chicken, rubbing the spices in well.
- Prepare and Season Vegetables: Arrange the broccoli and carrot pieces on either side of the chicken on the baking sheet. Drizzle olive oil over the vegetables and toss gently to coat them evenly. Sprinkle the remaining seasoning mixture over the vegetables to ensure balanced flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 30 minutes, or until the vegetables are tender and the chicken is cooked through with no pink remaining inside.
- Rest and Serve: Remove the baking sheet from the oven and tent the chicken and vegetables with foil. Let rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Slice chicken breasts thinner to ensure even and quick cooking.
- Use fresh vegetables or frozen if preferred, adjusting cooking time if necessary.
- Line the baking sheet with foil for easy cleanup and to prevent sticking.
- Resting the meat helps keep it juicy and tender.
- Feel free to swap broccoli and carrots for other favorite vegetables like bell peppers or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 1117 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 109 mg
