Description
Enjoy a colorful and nutritious sheet pan chicken and vegetables dish, bursting with flavor and perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 large red bell pepper, chopped
- 2 medium zucchinis, sliced
- 3 medium carrots, cut into bite-sized pieces
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- In a bowl, toss chicken thighs with olive oil, dried oregano, salt, and pepper until fully coated.
- Add the chopped bell pepper, zucchini, and carrots to the bowl; mix well.
- Spread the mixture evenly on the prepared baking sheet, ensuring space between pieces.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for five minutes before serving.
Notes
- Customize this dish by swapping in seasonal vegetables or adding herbs like rosemary or thyme for additional flavor.
- Ensure all vegetables are cut into similar sizes for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg