Sheet Pan Chicken and Rainbow Vegetables
Enjoy a delicious, healthy meal that's quick to prepare and packed with flavor and nutrition.
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs or Breasts Substitution: Use tofu or chickpeas for a vegetarian option.
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper Any colorful bell pepper or zucchini works great as a substitute.
- 1 large Red Onion
- 2 medium Carrots, sliced
- 3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 teaspoon Paprika
- Salt and Pepper, to taste
- 1 Fresh Lemon Juice (from 1 lemon)
- 1 tablespoon Fresh Oregano or Thyme, chopped Or use 1 teaspoon dried.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, minced garlic, paprika, salt, pepper, and lemon juice.
- Coat the chicken thighs or breasts thoroughly with the mixture.
- Slice the bell peppers, carrots, and red onion. Evenly distribute them on a large sheet pan.
- Place the seasoned chicken on top of the vegetables, ensuring there’s enough space for air to circulate.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Remove the sheet pan from the oven and garnish with fresh herbs.
- Let it rest for a few minutes before serving.
Notes
Consider using skinless chicken to reduce fat content. Add quinoa or brown rice for a fiber boost. Explore seasonal vegetables for added variety. Ensure not to overcrowd the pan for proper roasting.