Sheet Pan Baked Chicken with Mixed Vegetables

This easy Sheet Pan Baked Chicken with Mixed Vegetables recipe is perfect for busy weeknights or lazy weekends. A one-pan meal, it combines tender chicken pieces with a colorful array of vegetables, all seasoned and roasted. The straightforward preparation and delicious flavors make it a family favorite. Plus, minimal cleanup is required after enjoying this wholesome meal.

Ingredients

• 4 whole chicken breasts, boneless, skinless
• 2 medium red bell peppers, sliced
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 1 Tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts in the center of a sheet pan.
3. Arrange the sliced red bell peppers, trimmed asparagus, and cherry tomatoes around the chicken.
4. Drizzle the olive oil evenly over the chicken and vegetables.
5. Sprinkle the garlic powder and onion powder over everything.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Keywords: Family Friendly, One-pan, Quick Cleanup, American, Main Dish

Spice Rack: Garlic Powder, Onion Powder

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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