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: $2.43/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Low-Carb
- Low-Sugar
- High-Protein
- Whole30
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- healthy
- bake
- one-pot
- roast
- budget-friendly
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
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- 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.
- 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.
- 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.
- 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: 269
- Protein: 36.1 g
- Carbohydrates: 11.1 g
- Fat: 8.7 g
- Fiber: 2.9 g
- Sodium: 75 mg
- Saturated Fat: 1.4 g
- Sugar: 2.4 g
- Cholesterol: 107 mg