Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful meal featuring tender boneless chicken breasts seasoned with Italian spices and roasted alongside fresh broccoli and carrots. It's an easy, one-pan dinner perfect for busy weeknights.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh black pepper
- Olive oil (enough to drizzle and coat)
Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
- Olive oil (enough to drizzle and coat)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil for easy cleanup.
- Combine Seasonings: In a small dish, mix together the Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper. Set this seasoning blend aside.
- Prepare Chicken: Slice the chicken breasts horizontally to create two thinner pieces each. Arrange the chicken pieces in the center of the prepared baking sheet.
- Season Chicken: Drizzle olive oil over the chicken and rub it into both sides to coat. Sprinkle about two-thirds of the seasoning mixture evenly over both sides of the chicken, rubbing it in to enhance the flavor.
- Add Vegetables: Arrange the broccoli and carrots on either side of the chicken on the baking sheet. Drizzle olive oil over the vegetables, then toss gently to coat them well. Sprinkle the remaining seasoning mixture evenly over the vegetables.
- Bake: Place the baking sheet in the preheated oven and bake for 30 minutes, or until the vegetables are tender and the chicken is cooked through with no pink remaining inside.
- Rest and Serve: Remove the baking sheet from the oven, tent the chicken and vegetables loosely with foil, and let them rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- This sheet pan dinner is an all-in-one meal, making cleanup quick and easy.
- Feel free to substitute broccoli and carrots with other favorite vegetables like bell peppers, zucchini, or green beans.
- Ensure the chicken is cooked to an internal temperature of 165 degrees F for food safety.
- Using foil helps prevent sticking and makes cleanup faster.
- For a spicier kick, add crushed red pepper flakes to the seasoning mix.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 1117 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 109 mg
