Baked chicken and vegetables roast in the oven on one sheet pan! Healthy, full of flavor, and the leftovers are perfect for lunch the next day. Try this healthy dinner recipe that's full of vegetables and chicken breasts, and can be easily adapted to what you already have in your kitchen.
Heat oven to 475 degrees. Prepare a sheet pan (cookie sheet 12" x 18") by spraying very lightly with cooking spray or lining with parchment paper.
Chop the chicken breasts and bell peppers into small bite-sized pieces.
Add the chicken chunks, bell peppers, Brussel sprouts, broccoli, zucchini, and baby carrots (be sure you measure the 1 cup after you have sliced and halved them veggies) onto the prepared sheet pan.
Combine the seasoning mix together in a small bowl and mix together. Drizzle the olive oil over all the chicken and veggies and evenly sprinkle the seasoning over it. Stir everything together and spread it out on the sheet pan.
Cook for 25 minutes. Stir it up halfway through the cook time. Serve immediatly and garnish with parmesan cheese or chopped parsley if wanted.
Store leftover covered in the fridge. I prefer to eat the leftovers cold but you can also heat them up.
Make sure that you are chopping and slicing the veggies and then measuring the one cup.
If the baby carrots are really big then you may need to cut each one into 3 pieces. More than likely, you'll be fine with just halving each baby carrot.
To trim the Brussel sprouts, cut the ugly knob end off and then peel off the outer layer of the Brussel sprout.
If your chicken breasts are smaller then you will probably want to use 3 of them. 2-3 chicken breasts is what you should use for this.