Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful meal featuring tender boneless, skinless chicken breasts roasted alongside broccoli and carrots, all seasoned with a classic Italian seasoning blend. Perfect for a quick weeknight dinner, it offers a balanced combination of protein and vegetables with minimal cleanup.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh black pepper
- Olive oil (for drizzling and coating)
Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
- Olive oil (for drizzling and tossing)
- Remaining Italian seasoning mixture from above (about 1/3)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with foil for easy cleanup.
- Prepare Seasoning: In a small dish, combine Italian seasoning, kosher salt, garlic powder, onion powder, and fresh black pepper. Set this seasoning mixture aside.
- Slice Chicken: Slice each chicken breast in half horizontally to create two thinner pieces for quicker and even cooking.
- Season Chicken: Arrange the sliced chicken breasts in the center of the baking sheet. Drizzle olive oil over the chicken and rub it into both sides to coat evenly. Sprinkle about two-thirds of the seasoning mixture over both sides of the chicken, rubbing it in to ensure thorough flavor.
- Add Vegetables: Arrange the broccoli and carrots on either side of the chicken on the baking sheet. Drizzle olive oil over the vegetables, tossing them gently to coat evenly. Sprinkle the remaining seasoning mixture over the vegetables.
- Bake: Place the baking sheet in the preheated oven and bake for 30 minutes, or until the vegetables are tender and the chicken is cooked through with no pink remaining.
- Rest and Serve: Remove the baking sheet from the oven and tent the chicken and vegetables with foil. Let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- This sheet pan dinner provides a balanced, healthy meal with minimal prep and cleanup.
- You can substitute other vegetables such as bell peppers or zucchini based on preference.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lower sodium option, reduce kosher salt or use a salt substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 1117 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 109 mg
