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A colorful sheet pan filled with roasted chicken cubes, broccoli, bell peppers, and red onions.

Sheet Pan Chicken and Veggies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, seeded and chopped
  • 1 large yellow bell pepper, seeded and chopped
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine chicken cubes, broccoli, bell peppers, and red onion.
  3. Drizzle olive oil over the mixture and sprinkle with garlic powder, oregano, paprika, salt, and pepper.
  4. Toss thoroughly until all ingredients are evenly coated with oil and seasoning.
  5. Spread the mixture onto the prepared sheet pan in a single, even layer, ensuring no overcrowding.
  6. Roast in the center rack of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes before serving.