Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful meal that combines tender boneless chicken breasts with broccoli and carrots seasoned with Italian herbs and spices. Cooked on a single sheet pan, it's convenient for an easy weeknight dinner ready in just 40 minutes.
Ingredients
Scale
Protein
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
Seasonings
- 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
Others
- Olive oil, for drizzling and coating
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with foil for easy cleanup.
- Prepare Seasoning Mix: In a small dish, combine the Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper. Set aside.
- Slice Chicken: Slice each chicken breast in half horizontally to create two thinner pieces for quicker, even cooking.
- Season Chicken: Arrange the chicken pieces in the center of the prepared baking sheet. Drizzle olive oil over both sides and rub in to coat evenly. Sprinkle about two-thirds of the seasoning mixture on both sides of the chicken, rubbing it in well.
- Arrange Vegetables: Place the broccoli and carrot pieces on either side of the chicken. Drizzle olive oil over the vegetables and toss gently to coat evenly. Sprinkle the remaining seasoning mixture evenly over the vegetables.
- Bake: Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the chicken is cooked through with no pink inside.
- Rest: Remove the baking sheet from the oven and tent it loosely with foil. Let the chicken rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Use parchment paper instead of foil for easier cleanup if preferred.
- If broccoli florets are large, cut into smaller pieces to ensure even cooking with carrots.
- For extra flavor, add a squeeze of fresh lemon juice over the chicken just before serving.
- You can substitute the chicken breasts with boneless thighs, adjusting cooking time slightly.
- Feel free to swap vegetables with other favorites like bell peppers, zucchini, or cauliflower.
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
