Oh, hey there! Let me tell you about one of my go-to recipes that’s not only simple but also colorful and packed with flavor: Sheet Pan Chicken with Rainbow Vegetables. Seriously, this dish has been my lifesaver on those busy weeknights when I still want something nutritious and delicious on the table without spending hours slaving over the stove.
Every time I make this dish, it takes me back to sunny days of summer, picking fresh vegetables from the farmer’s market. The vibrant colors are just like a painting on my plate! Plus, the clean-up is a breeze since everything cooks on one sheet pan. I absolutely love that! Let’s dive into how to create this beauty.
What’s in Sheet Pan Chicken with Rainbow Vegetables?
Boneless, skinless chicken breasts: This is the star of our show! I prefer using boneless chicken breasts for their tenderness and quick cooking time. You can easily swap it for thighs if you like a juicier bite.
Broccoli florets: Not only do these little green trees provide a crunch, but they’re also loaded with vitamins K and C. They add a lovely texture to our dish!
Yellow squash: Sweet and tender, yellow squash is a great complement to the other veggies, adding both color and flavor.
Zucchini: This green delight is like the cousin of yellow squash and brings moisture to the party. It cooks up beautifully and soaks up all those delicious seasoning flavors.
Red and orange bell peppers: These colorful gems not only brighten up the dish, but they also bring a lovely sweetness. Plus, they’re rich in antioxidants!
Carrot: Diced up for a bit of crunch and sweetness, carrots balance the overall flavor of the dish.
Olive oil: It’s essential for seasoning and ensuring that everything cooks up nicely without drying out.
Garlic powder, onion powder, dried oregano, dried thyme, paprika: These aromatic spices are what transform plain chicken and veggies into something heavenly. They bring warmth and depth to each bite.
Salt and pepper: The basics that bring out all the flavors, don’t you dare skip these!
Fresh parsley: Just a sprinkle at the end makes everything look gorgeous and adds a fresh pop of flavor.
Is Sheet Pan Chicken with Rainbow Vegetables Good for You?
Oh, you bet it is! This dish is not only a feast for the eyes but for the body too. Let’s break it down a bit.
Chicken: It’s a lean source of protein, making it excellent for muscle repair and overall health. Plus, it’s low in fat, especially if you stick to skinless cuts.
Vegetables: With broccoli, zucchini, bell peppers, and carrots, you’re stacking up on vitamins, minerals, and fiber! Eating veggies like this can help improve digestion, boost your immune system, and even reduce the risk of chronic diseases.
I should mention too: while this dish is pretty healthy, if you’re watching your sodium intake, do be mindful of how much salt you add, especially if you’re using pre-seasoned chicken or broth!
Ingredients
– 1 pound boneless, skinless chicken breasts, diced
– 2 cups broccoli florets
– 1 yellow squash, sliced
– 1 zucchini, sliced
– 1 red bell pepper, diced
– 1 orange bell pepper, diced
– 1 carrot, diced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
This recipe serves about 4, and trust me, everyone will be going back for seconds!
How to Make Sheet Pan Chicken with Rainbow Vegetables?
1. Preheat your oven to 425°F (220°C). We want it nice and hot for roasting!
2. In a large bowl, combine the diced chicken, broccoli, yellow squash, zucchini, red bell pepper, orange bell pepper, and carrot.
3. Drizzle olive oil over the mixture and season with garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper. Toss everything together until well coated. This is where the magic starts happening!
4. Spread the chicken and vegetables evenly on a large sheet pan. Give them space; they need to breathe for even roasting!
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, remembering to stir halfway through the cooking time to let everything get beautifully roasted.
6. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
7. Serve hot as a wholesome, colorful meal that’s bursting with flavor!
Serving Suggestions and Tips
– Feel free to mix and match the veggies based on what you have on hand. Asparagus, green beans, or even some sweet potatoes would be fantastic!
– Pair this dish with a light salad or some quinoa for an extra boost of nutrients.
– If you want a bit of heat, throw in some red pepper flakes for a spicy kick!
– Leftovers keep well in the fridge, and you can easily reheat them for lunch the next day.
I can’t wait for you all to try this recipe! I promise it’ll become a favorite in your household, just like it did in mine. Don’t forget to let me know how it turns out. Happy cooking!
