Easy One Pan Veggie and Chicken Bake
A simple and flavorful one-pan dish featuring tender chicken and a medley of colorful vegetables, perfect for a quick weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 cups broccoli florets fresh or frozen
- 1 cup bell peppers sliced (any color)
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil for drizzling
- 1 teaspoon garlic powder for seasoning
- 1 teaspoon Italian seasoning for seasoning
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken pieces, broccoli florets, bell peppers, zucchini, and cherry tomatoes.
- Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper.
- Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
- Spread the mixture evenly on a large baking sheet lined with parchment paper.
- Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
Serve hot and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.