Name: Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked white rice

Nutrition

Per serving

479 calories

Protein: 49g; 41% of calories
Carbs: 41g; 34% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into bite-sized 1-inch pieces and place them on the sheet pan.
Add the broccoli florets and sliced red bell pepper to the pan with the chicken.
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with garlic powder, onion powder, sea salt, and black pepper.
Toss everything together directly on the pan until well-coated, then spread into a single even layer.
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
While the chicken roasts, warm the pre-cooked white rice in a small saucepan or microwave.
Serve the roasted chicken and vegetables over the fluffy white rice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes