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Daily Dish delight

Italian Sheet Pan Chicken Breast

This Italian chicken sheet pan dinner is one of the best ways to meal prep! It's easy, healthy, and packed with protein and veggies.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

  • Heavy Duty Sheet Pans My favorite sheet pans!
  • Zwilling Chef's Knife My go-to chef's knife.

Method
 

  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, and salt. 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.
Nutrition
  1. Calories: 216kcal | Carbohydrates: 11g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1894IU | Vitamin C: 113mg | Calcium: 69mg | Iron: 2mg