Name: Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 1 cup raw broccoli florets; 0.5 cup raw bell peppers; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 cup water

Nutrition

Per serving

522 calories

Protein: 51g; 40% of calories
Carbs: 49g; 38% of calories
Fat: 13g; 23% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small saucepan, combine the dry white rice and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, cut the raw chicken breast into 1-inch cubes and slice the bell peppers into thin strips.
Place the chicken cubes, broccoli florets, and bell pepper strips onto the prepared sheet pan.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
Toss the ingredients on the pan until everything is evenly coated in the oil and spices.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
Remove the rice from the heat and fluff with a fork.
Portion the fluffy rice into a bowl and top with the roasted chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

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