Bell Pepper Sheet Pan Chicken

Tender chicken chunks and colorful bell peppers, roasted together with aromatic herbs, served with fluffy white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.17/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• quick
• roast
• healthy
• savory
• fresh

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 2 bell peppers (chopped into 1-inch pieces)
• 1 yellow onion (small, chopped into 1-inch pieces)
• 2 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup white rice (uncooked)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easy cleanup. Prepare the white rice according to package directions, aiming for it to be ready around the same time as the chicken and vegetables.
2. In a large bowl, combine the cubed chicken breast, chopped bell peppers, and chopped yellow onion. Drizzle with olive oil, then sprinkle with dried Italian seasoning, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
3. Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
4. Roast for 18-20 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
5. Serve the roasted chicken and vegetables over the cooked white rice. Garnish with fresh parsley, if desired.

Notes

For faster cooking of the rice, you can use microwaveable rice pouches or pre-cooked rice.

Nutrition (per serving)

• Calories: 432
• Protein: 34.9 g
• Carbohydrates: 50.9 g
• Fat: 9.2 g
• Fiber: 2.5 g
• Sodium: 296 mg
• Saturated Fat: 1.4 g
• Sugar: 1.6 g
• Cholesterol: 96 mg