Roasted Chicken and Veggies

Tender chicken breast pieces and colorful vegetables roasted together on one pan for a simple, flavorful and balanced meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.93/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Carb
• Low-Sugar
• High-Protein
• Whole30

Tags

• quick
• healthy
• bake
• one-pot
• roast

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 cup Brussels sprouts (halved)
• 1 bell pepper (cut into 1-inch pieces)
• 0.5 red onion (cut into wedges)
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine 1 pound chicken breast pieces, 1 cup halved Brussels sprouts, 1 bell pepper pieces, and 1/2 red onion wedges. Drizzle with 1 tablespoon olive oil.
3. Sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and season with salt and black pepper to taste. Toss everything gently until well coated.
4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp, flipping halfway through.
5. Serve immediately from the sheet pan.

Notes

Feel free to swap in other quick-cooking vegetables like zucchini, asparagus, or cherry tomatoes.

Nutrition (per serving)

• Calories: 360
• Protein: 37 g
• Carbohydrates: 15.5 g
• Fat: 16.5 g
• Fiber: 4.8 g
• Sodium: 350 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 100 mg