Italian Sheet Pan Chicken Breast

Name: Italian Sheet Pan Chicken Breast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 ½ tablespoons Italian seasoning; ¼ cup extra virgin olive oil; 3 garlic cloves (minced); 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 pound boneless skinless chicken breast (chopped into bite-sized pieces (from about 2 medium chicken breasts)); 4 cups broccoli florets (from 2 heads of broccoli); 1 medium zucchini (sliced into half moons); 2 red bell pepper (cut into 1-inch pieces); 1 small yellow onion (cut into 1-inch pieces); Optional garnish: chopped parsley and grated Parmigiano Reggiano cheese

Prep 20 min Cook 20 min Serves 6 Source

Ingredients

1 ½ tablespoons Italian seasoning
¼ cup extra virgin olive oil
3 garlic cloves (minced)
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound boneless skinless chicken breast (chopped into bite-sized pieces (from about 2 medium chicken breasts))
4 cups broccoli florets (from 2 heads of broccoli)
1 medium zucchini (sliced into half moons)
2 red bell pepper (cut into 1-inch pieces)
1 small yellow onion (cut into 1-inch pieces)
Optional garnish: chopped parsley and grated Parmigiano Reggiano cheese

Steps

1
Make the dressing. Preheat the oven to 400°F (200°C). In a small bowl, stir together the olive oil, Italian seasoning, garlic, paprika, sal, and black peppert. Set aside.
2
Season the ingredients. Add the chicken, broccoli, zucchini, bell pepper, and onion to a large mixing bowl. Drizzle the dressing on top, then toss to fully coat.
3
Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
4
Bake in the oven. Bake for 20 to 25 minutes, or until the chicken is cooked through, and the vegetables are lightly roasted. If you'd like, garnish with freshly chopped parsley and grated Parmigiano Reggiano cheese before serving.