Sheet Pan Chicken and Veggie Extravaganza

Bynews dail

Feb 25, 2025

Sheet Pan Chicken and VeggiesIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup broccoli florets 1 cup sliced carrots 1 cup sliced zucchini 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2.
In a large bowl, combine the chicken, broccoli, carrots, zucchini, olive oil, oregano, basil, garlic powder, salt, and pepper.
Toss to coat.
3.
Spread the mixture evenly on a large baking sheet lined with parchment paper.
4.
Roast in the oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
5.
Serve immediately with your favorite sides like rice, pasta, or salad.
Tips:
To make the chicken more flavorful, marinate it in your favorite sauce or seasoning for at least 30 minutes before roasting.
For a crispier crust on the vegetables, roast them for a few minutes longer or add a sprinkle of grated Parmesan cheese before baking.
You can add other vegetables to this recipe, such as bell peppers, onions, or mushrooms.
Serve with a side of your favorite dipping sauce, such as ranch dressing, barbecue sauce, or honey mustard.

Sheet Pan Chicken and Veggie Extravaganza

Bynews dail

By news dail

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