Italian Sheet Pan Chicken Breast (Print Version)
# Ingredients:
→ Dressing
01 -
1 ½ tablespoons Italian seasoning
02 -
¼ cup extra virgin olive oil
03 -
3 garlic cloves, minced
04 -
1 teaspoon paprika
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon ground black pepper
→ Main Ingredients
07 -
1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
08 -
4 cups broccoli florets
09 -
1 medium zucchini, sliced into half moons
10 -
2 red bell peppers, cut into 1-inch pieces
11 -
1 small yellow onion, cut into 1-inch pieces
→ Optional Garnishes
12 -
Chopped parsley
13 -
Grated Parmigiano Reggiano cheese
# Instructions:
01 -
Preheat the oven to 400°F (200°C). In a small bowl, combine the olive oil, Italian seasoning, garlic, paprika, and salt. Mix well and set aside.
02 -
Place the chicken, broccoli, zucchini, bell peppers, and onion in a large mixing bowl. Drizzle the dressing over the top and toss until all ingredients are evenly coated.
03 -
Spread the seasoned ingredients in a single layer on a heavy-duty sheet pan.
04 -
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are lightly roasted. Serve immediately, garnished with parsley and grated Parmigiano Reggiano cheese if desired.
# Notes:
01 -
To store, refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, let cool completely and store in a freezer-safe container for up to 3 months.