Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies will make busy week nights so much easier and delicious! Made in one pan and takes less than 30 minutes.
Servings: 4 servings
- 1.5 lbs. thinly sliced chicken breasts- about 4
- 2 cups broccoli florets
- 2 cups zucchini; sliced
- 1/4 cup olive oil
- 1 Tbsp. garlic; minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried oregano
Preheat oven to 425 degrees F. In a small bowl whisk together olive oil, garlic, salt, pepper, and oregano.
In a medium bowl mix together one tablespoon of the seasoned olive oil mixture with the broccoli. Mix to coat and place the broccoli on one side of the baking sheet. Using the same bowl, mix together the zucchini with another tablespoon of the olive oil mixutre. Mix to coat and place on the other side of the baking sheet.
Brush the remainder of the olive oil on both sides of each chicken breast and place in the center of the baking sheet. Bake for 20-25 minutes until the chicken is all the way cooked through.
- This recipe is great for meal preps! If you want to meal prep your lunches for the week, this is perfect and healthy.
- You could add this chicken to just about any salad– just slice or cube it.
- Make sure the internal temperature of the chicken is 165 degrees F. The cooking time may vary depending on the thickness of your chicken. Please note- I use thinly sliced chicken breasts for this recipe.