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In the fast-paced world we live in, finding a meal that is both quick to prepare and packed with flavor can be a challenge. The Savory Chicken and Vegetable Sheet Pan Dinner is the perfect solution for busy weeknights. This one-pan wonder not only delivers a satisfying and nutritious meal but also minimizes cleanup time, making it a favorite among home cooks. With tender chicken breasts paired with a colorful medley of vegetables, this recipe is designed to please your taste buds while making meal prep a breeze.

Savory Chicken and Vegetable Sheet Pan Dinner

Discover the effortless joy of cooking with the Savory Chicken and Vegetable Sheet Pan Dinner. This one-pan meal offers a delicious blend of tender chicken breasts and vibrant vegetables, making it the perfect solution for busy weeknights. With easy preparation and minimal cleanup, you can enjoy a nutritious dinner that satisfies your taste buds and fits into your fast-paced lifestyle. Explore this flavorful recipe and transform your meal times into a delightful and wholesome experience.
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

2 cups broccoli florets

1 cup bell peppers, sliced (any color)

½ cup red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried Italian herbs (oregano, basil, thyme)

1 teaspoon paprika

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, paprika, and half of the Italian herbs.

      Chop the Veggies: In a large bowl, combine the baby potatoes, broccoli, bell peppers, red onion, and minced garlic. Drizzle with olive oil, lemon juice, and season with remaining Italian herbs, salt, and pepper. Toss until the vegetables are evenly coated.

        Arrange on Sheet Pan: On a large baking sheet lined with parchment paper or aluminum foil for easier cleanup, spread out the seasoned vegetables in an even layer. Place the chicken breasts on top of the veggies.

          Bake: Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender and slightly caramelized.

            Broil for Extra Crispiness: For an extra crispy finish, switch the oven to broil for 3-5 minutes, keeping a close watch to prevent burning.

              Serve: Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley. Serve directly from the sheet pan for a beautiful presentation or plate individually.

                Prep Time, Total Time, Servings: 15 minutes | 35-40 minutes | 4 servings