Notes: Feel free to adjust the vegetables. If you want to cook more chicken breasts, take care not to crowd the pan.
1 1/2 tablespoons Italian seasoning
1/4 cup / 60 ml extra virgin olive oil
3 garlic cloves, minced using garlic press
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lb / 500 g boneless skinless chicken breast, chopped into bite-sized pieces (from about 2 medium chicken breasts)
4 cups / 360 g broccoli florets, from 2 heads of broccoli
1 medium zucchini, sliced into half moons
2 carrots, cut in 1/2 inch rounds
1 red bell pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces.
1 small yellow onion, cut into 1-inch pieces
Optional garnish: chopped parsley and grated Parmigiano Reggiano cheese
- Preheat the oven to 400°F (200°C) or 375°F/190°C if using the convection setting. Mix the first six ingredients in a small bowl.
- In a large bowl, add the chicken, broccoli, zucchini, bell peppers, and onion. Pour the dressing over top and mix to coat completely
- On a sheet pan, place a silicon mat and spread the ingredients. Bake for 20 to 25 minutes, until the chicken is cooked.
- If freezing, cool completely first.
Source: Italian Sheet Pan Chicken, by Lisa Bryan, downshiftology.com