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Chicken Breast Sheet Pan Dinner

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A quick and budget-friendly sheet pan dinner featuring juicy chicken breasts and colorful vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (8 oz each)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into half moons
  • 1 ½ cups baby potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • Optional: lemon wedges for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
  2. In a mixing bowl, toss the bell peppers, red onion, zucchini, and halved baby potatoes with olive oil, minced garlic, smoked paprika, oregano, salt, and pepper until evenly coated.
  3. Place the chicken breasts on the prepared pan, arranging them among the vegetables in a single layer.
  4. Bake for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and golden.
  5. Garnish with chopped parsley and lemon wedges before serving. Enjoy hot or store for meal prep.

Notes

For a Mediterranean twist, add olives and capers or switch chicken for fish or tofu.

Nutrition

Find it online: https://topchoicerecipes.com/chicken-breast-sheet-pan-dinner/