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Pan Chicken and Veggies with Bold Seasoning

A close-up of pan-cooked chicken and colorful vegetables including broccoli, bell peppers, zucchini, and onions, seasoned with bold spices.
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A simple and flavorful one-pan meal featuring seasoned chicken and a colorful mix of vegetables, baked to perfection.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 bell pepper (any color, chopped into ¾-inch pieces)
  • 1 zucchini (chopped into ¾-inch pieces)
  • 1 yellow squash (chopped into ¾-inch pieces)
  • 1 ½ cups broccoli florets
  • ½ yellow onion (chopped into ¾-inch pieces)
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika

Instructions

  1. Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
  2. In a large bowl, add all the ingredients and stir until everything is well coated.
  3. Pour chicken and veggies on the prepared baking sheet and evenly arrange everything.
  4. Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.
  5. Serve over rice or pasta, and enjoy!

Notes

  • For extra flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before baking.
  • Avoid overcrowding the pan; give the chicken and veggies room to roast for crisp, tender results.
  • Leftovers keep well in the fridge for up to 4 days in an airtight container and reheat gently in the microwave or oven.

Nutrition

Keywords: pan chicken, roasted vegetables, easy dinner, healthy meal, seasoned chicken, sheet pan dinner, quick recipe, bold seasoning

Find it online: https://www.meltitclean.com/pan-chicken-veggies-bold-seasoning/