Easy and Healthy Sheet Pan Chicken and Veggies

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Frozen options can be more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is more cost-effective.

Trim both ends of the zucchinis and cut them into half-moons.

Core and chop the red bell peppers.

Trim the broccolette stems and leave them whole.

Chop one whole red onion.

Cut 1.5 pounds of boneless skinless chicken breast into bite-sized pieces.

Add the chopped veggies and chicken into a bowl.

Add 5 minced garlic cloves, 2 teaspoons of dry oregano, a pinch of kosher salt, and a pinch of black pepper to the bowl.

Zest one lemon and then juice it, catching the seeds with your hand.

Drizzle extra virgin olive oil over the mixture and mix everything together until well combined.

Spread the chicken and veggies evenly on a sheet pan.

Bake in the oven for 20-25 minutes until the chicken is done.

Cooking Techniques

Equipment Needed

Spice Level: