Are you tired of cooking every single night? Do you dream of delicious, healthy meals without the endless kitchen time? Then you've come to the right place! This recipe for Chicken & Veggie Sheet Pan Dinner is the ultimate solution for busy weeknights. It’s not only incredibly flavorful and healthy but also a fantastic example of cook-once, eat-twice magic. Prepare a large batch on Sunday, enjoy a satisfying dinner, and have delicious leftovers for lunch or another dinner throughout the week! This easy recipe is perfect for those seeking quick dinner ideas and healthy meals, offering a perfect blend of homemade cooking and delicious dishes.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 large red onion, cut into wedges
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the chicken and veggies: In a large bowl, toss the chicken pieces with 1 tbsp olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Make sure the chicken is evenly coated. In a separate bowl, toss the potatoes, red onion, broccoli, and bell pepper with the remaining 1 tbsp olive oil, salt, and pepper.
Assemble and bake: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Arrange the chicken pieces on top of the vegetables.
Bake to perfection: Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
Serve and enjoy! Serve immediately. This dish is equally delicious hot or at room temperature, making it perfect for meal prepping.
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor combinations.
- Add other vegetables: This recipe is incredibly versatile! Feel free to add other vegetables like carrots, zucchini, or Brussels sprouts.
Variations:
- Lemon Herb Chicken: Add the zest and juice of one lemon to the chicken marinade for a bright and zesty flavor.
- Spicy Chicken: Add a pinch of cayenne pepper or red pepper flakes to the chicken marinade for a little heat.
- Sheet Pan Fajitas: Use sliced bell peppers and onions, and serve with warm tortillas, salsa, and sour cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This Cook Once, Eat Twice recipe offers a fantastic way to enjoy healthy, delicious meals without spending hours in the kitchen. Perfect for busy weeknights, meal prepping, and ensuring you always have a satisfying and nutritious option on hand. Enjoy!