Quick, colorful one-pan chicken with roasted broccoli, peppers, and onions for an easy nutritious dinner.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups bell peppers, sliced (mixed colors)
04 - 1 red onion, cut into wedges
→ Seasonings
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, salt, and pepper. Toss until evenly coated.
03 - Arrange chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Spread seasoned vegetables evenly around the chicken on the sheet pan in a single layer.
05 - Roast for 23 to 25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
06 - Allow to rest for 2 to 3 minutes before serving. Slice chicken if desired and serve alongside roasted vegetables.
