Description
A cheap, fast, and foolproof sheet pan dinner perfect for college students or busy weeknights. This recipe uses simple ingredients like chicken breasts and mixed vegetables, roasted to perfection with minimal cleanup.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 tablespoons vegetable oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon smoked paprika (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1 medium red onion, chopped into wedges
- 1 cup frozen mixed vegetables (peas, carrots, corn) – optional
- Parchment paper for lining baking sheet
Instructions
- Preheat oven to 400°F (200°C). Line a standard half-sheet pan (18×13 inches) with parchment paper.
- Pat chicken breasts dry with paper towels. If thick, pound gently to even thickness. Place in a large bowl.
- Drizzle 1 tablespoon oil over chicken. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly.
- Chop broccoli, bell pepper, and red onion into bite-sized pieces. Add to the bowl with the chicken.
- Add remaining 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl. Toss everything together until evenly coated.
- Spread chicken and vegetables in a single layer on the prepared baking sheet, ensuring space between items to allow roasting.
- Bake for 20 minutes. Remove pan, flip chicken, and stir vegetables. Return to oven and bake for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Do not crowd the pan; veggies need space to roast rather than steam. Pat chicken dry before seasoning for better browning. Use a meat thermometer to ensure chicken reaches 165°F. If using frozen vegetables, add them in the last 10 minutes of cooking to prevent mushiness. This recipe is highly customizable with different vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, budget meals, college recipes, easy weeknight dinner, healthy chicken, low calorie, meal prep, one pan meal