Sheet Pan Roasted Chicken and Peppers

Colorful bell peppers and red onion roasted with tender chicken breast pieces, seasoned simply with olive oil and common spices for an effortless meal.

• Prep: 13 min
• Cook: 17 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $4.45/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Dairy-Free
• Gluten-Free
• High-Protein

Tags

• sheet pan
• roast
• quick
• healthy
• savory
• kid-friendly

Ingredients

• 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 red bell pepper (cored and cut into 1-inch strips)
• 1 green bell pepper (cored and cut into 1-inch strips)
• 0.5 red onion (medium, cut into wedges)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon dried oregano (dried)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup white rice (prepared, for serving)

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the chicken breast pieces, red bell pepper, green bell pepper, and red onion wedges. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss well to coat.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's some space between items for even roasting.
4. Roast for 15-17 minutes, flipping vegetables and chicken halfway through, until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender-crisp.
5. Serve the roasted chicken and peppers immediately over prepared white rice.

Notes

You can prepare the white rice in a rice cooker while the chicken and vegetables roast to save time.

Nutrition (per serving)

• Calories: 480
• Protein: 40.8 g
• Carbohydrates: 44.5 g
• Fat: 17 g
• Fiber: 6 g
• Sodium: 630 mg
• Saturated Fat: 2.7 g
• Sugar: 7.5 g
• Cholesterol: 95 mg