Sheet Pan Baked Chicken with Mixed Vegetables

Tender baked chicken paired with vibrant vegetables makes this sheet pan dish simple yet satisfying.

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the chicken breasts on one half of the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and garlic powder.
3. In a large bowl, combine the halved baby potatoes, red bell pepper slices, zucchini slices, and red onion slices.
4. Drizzle the vegetables with the remaining 2 tablespoons of olive oil, sprinkle with thyme, and toss to coat evenly.
5. Spread the seasoned vegetables on the other half of the baking sheet.
6. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and vegetables are tender.
7. Remove from the oven and let rest for a few minutes before serving. Enjoy your meal!

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