Italian Chicken and Vegetables Sheet Pan Dinner
A quick, easy, and healthy Italian-inspired sheetpan dinner with seasoned chicken breasts and a medley of roasted vegetables.Perfect for busy weeknights with minimal cleanup!
Ingredients
Protein
- 1.5 pounds boneless skinless chicken breasts (2-3 breasts)
- Vegetables
- 2 cups broccoli cut into bite-sized pieces
- 3 large carrots cut into bite-sized chunks
Seasoning and Spices
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Additional Ingredients
- Olive oil for drizzling
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
Prepare the Chicken and Vegetables
- Place the chicken breasts in the center of the sheet pan.
- Arrange the broccoli and carrot pieces around the chicken, spreading them out to ensure even roasting.
Season the Ingredients
- Drizzle the chicken and vegetables with olive oil, making sure everything has a light, even coating.
- In a small bowl, mix together the Italian seasoning, Kosher salt, garlic powder, onion powder, and black pepper.
- Sprinkle this seasoning mixture evenly over the chicken breasts and vegetables.
Bake the Sheet Pan Dinner
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Check the vegetables around the 20-minute mark, and if they are browning too quickly, give them a quick stir.
Serve and Enjoy
- Once cooked, remove the sheet pan from the oven.
- Serve the chicken and vegetables warm, with an optional garnish of fresh parsley or a sprinkle of Parmesan cheese if desired.
Nutrition
Calories: 350kcal
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