Sheet Pan Italian Chicken and Broccoli
Chicken breasts roast on one sheet pan with broccoli, cherry tomatoes and red bell pepper, seasoned with garlic powder and Italian seasoning.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 cup broccoli florets cut into similar sized pieces
- 1 cup cherry tomatoes
- 1 red bell pepper sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Preheat the oven to 400 degrees F and use a large rimmed sheet pan.
- Place the chicken breasts in the center of the pan and scatter the broccoli, cherry tomatoes and sliced red bell pepper around them in a single layer.
- Drizzle with the olive oil and sprinkle the garlic powder, Italian seasoning, salt and pepper over everything. Toss the vegetables to coat.
- Bake for 25 to 30 minutes, until the chicken reaches 165 degrees F in the thickest part and the broccoli is tender with browned edges.
- Rest the chicken for about 5 minutes before slicing and spoon the pan juices over each plate.
Notes
Check the chicken with a thermometer, it should reach 165 degrees F. Slice very thick breasts in half horizontally so they cook at the same speed as the vegetables. Leftovers keep up to three days in the refrigerator. Nutrition is an estimate.