Name: Sheet pan chicken and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch strips; 9 oz baby red potatoes, halved; 3/4 red bell pepper, sliced into 1-inch strips; 1/2 medium yellow onion, sliced into 1-inch wedges; 2 3/4 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

507 calories

Protein: 40g; 31% of calories
Carbs: 56g; 43% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken strips, potatoes, bell pepper, and onion on a half-sheet pan. Drizzle with the olive oil and sprinkle with the dried basil, dried oregano, garlic powder, salt, and black pepper. Toss to coat everything evenly and spread into a single layer, ensuring the chicken and potatoes aren't crowded.
Roast for 25 to 30 minutes, flipping the chicken and tossing the vegetables once halfway through, until the potatoes are tender and the chicken is golden and cooked through. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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