Sheet Pan Chicken Breast and Vegetables
Simple and easy Sheet Pan Chicken Breast with Vegetables the entire family will enjoy!
Servings: 4
Calories:
Ingredients
Marinate
- 3 boneless chicken breast about 2 lbs
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
Vegetables
- 2 bell peppers red, yellow, orange or green
- 2 large carrots
- 1 red onion
- 3-4 tbsp extra virgin olive oil
Instructions
- In a small bowl: add salt, garlic, onion, paprika, black pepper and mix. Set aside.
- Place chicken breast (single layer) in a ziplock bag. Use a meat pounder or rolling pin to tenderize the chicken.
- Pour the extra virgin olive oil on the chicken then mix. Add seasoning. Mix until well coated. Marinate for at least 15 minutes or up to 8 hours.
- Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil.
- Deseed the bell peppers and cut into cubes. Cut the red onions into cubes. Peel and chop the carrots. Set all aside.
- Place chicken breast (do not overlap) in the center of the baking sheet. Place the vegetables around the chicken. Drizzle 3-4 tbsp olive oil over the vegetables and chicken. Season the vegetables with salt & pepper.
- Bake for 20 minutes or until the internal chicken reaches to 165°F.
- Remove baking sheet from the oven. Let rest for 5-6 minutes before serving.