Are you tired of complicated recipes and endless cleanup? Get ready to transform your dinner routine with the most effortless, delicious meal you'll ever make! This Sheet Pan Dinner is not just a recipe—it's a culinary lifesaver that combines minimal prep, maximum flavor, and practically zero dishes. Whether you're a busy professional, a tired parent, or simply someone who wants a quick and nutritious meal, this recipe is about to become your new best friend in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breasts
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the chicken and vegetables cook evenly and thoroughly.
- While the oven is preheating, prepare your ingredients. Start by trimming any excess fat from the chicken breasts and cutting them into bite-sized pieces for quicker cooking.
- Next, wash and chop the mixed vegetables. Cut the carrots into thin slices, the bell peppers into strips, and the zucchini into half-moons. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the chicken pieces and the chopped vegetables. Drizzle with 2 tablespoons of olive oil, ensuring everything is well coated.
- Sprinkle the mixture with 1 teaspoon of paprika, and season generously with salt and pepper to taste. Toss everything together until the chicken and vegetables are evenly seasoned.
- Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Spread the chicken and vegetable mixture evenly across the sheet pan in a single layer. This allows for proper roasting and helps to achieve a nice golden color.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly caramelized.
- Once cooked, carefully remove the sheet pan from the oven. Let it rest for a few minutes before serving to allow the juices to redistribute.
- Serve the chicken and vegetables warm, either directly from the sheet pan or plated. Enjoy your simple and delicious sheet pan dinner!
Tips
- Ingredient Prep is Key: Cut all vegetables and chicken into uniform sizes to ensure even cooking. This helps prevent some pieces from being undercooked or overcooked.
- Don't Overcrowd the Pan: Spread ingredients in a single layer with some space between them. Overcrowding leads to steaming instead of roasting, which means less flavor and crispy edges.
- Use Parchment Paper or a Silicone Mat: This makes cleanup a breeze and prevents sticking. Plus, it helps your vegetables caramelize beautifully.
- Season Generously: Don't be shy with your seasonings. The olive oil and spices are what transform simple ingredients into a mouthwatering meal.
- Check Chicken Temperature: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for food safety.
- Let It Rest: Allowing the dish to rest for a few minutes after cooking helps redistribute the juices, keeping your chicken moist and flavorful.
- Customize Your Ingredients: Feel free to swap vegetables or try different spice blends to keep the recipe exciting and tailored to your taste preferences.
Nutrition Facts
Calories: 272kcal
Carbohydrates: 6g
Protein: 36g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 68mg
