Sheet Pan Baked Chicken and Vegetables

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 cup halved, trimmed Brussels sprouts
• 1 cup chopped broccoli
• 1 cup sliced zucchini
• 1 cup halved baby carrots
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground oregano

Instructions

1. 1

   Heat oven to 475°. Prepare a sheet pan (cookie sheet 12" x 18") by spraying very lightly with cooking spray or lining with parchment paper.

2. 2

   Cut the chicken breasts into larger, bite-sized (1-inch) pieces. Chop all the other veggies making sure to keep them all the same size, or as close as you can. Measure the 1 cup of carrots, Brussels, and broccoli after you have chopped them.

3. 3

   Add the chicken chunks, bell peppers, Brussel sprouts, broccoli, zucchini, and baby carrots into a mixing bowl and stir together. Pour the olive oil over and stir until everything is coated. * You can do this on the prepared sheet pan but it's much easier to get the seasoning mixed into all the chicken and veggies if you do it in a bowl. But if you want to save dishes, then mixing it all up on the sheet pan will be fine.

4. 4

   In a small bowl, mix together the salt, basil, parsley, garlic powder, black pepper, and ground oregano. Sprinkle over the chicken and veggies and stir everything together until it's coated in the olive oil/seasoning. Spread out onto the prepared cookie sheet.*Be sure and get a spatula to scrape every last bit of the olive oil and seasonings from the bowl it was mixed in.

5. 5

   Cook for 25 minutes, stirring it up halfway through the cook time.

6. 6

   Serve immediately with some parmesan cheese if wanted. Store leftover covered in the fridge. I prefer to eat the leftovers cold but you can also heat them up.