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recipe: 20-minute sheet pan chicken and veggies

3.4

(27)

www.thekitchn.com

Your Recipes

Servings: 6

Cost: $7.22 /serving

Author : Sheela Prakash

chicken dairy free dinner

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces1 1/2 pounds broccoli, cut into bite-sized florets2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks3 tablespoons olive oil4 cloves garlic, smashed1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper

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Instructions

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Step 1

Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.

Step 2

Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.

Step 3

Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

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