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To make this delicious meal, gather these key ingredients: - 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 3 cloves garlic, minced - 1 tablespoon olive oil These main ingredients give the dish a hearty base. The chicken provides protein, while the veggies add color and nutrition. You can switch things up with these optional ingredients: - ½ teaspoon cayenne pepper (for heat) - Fresh parsley, chopped (for garnish) Feel free to add other veggies, like zucchini or carrots. This lets you tailor the dish to your taste. Seasoning makes a big difference. Use these to boost flavor: - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste These spices create a warm and inviting taste. The smoked paprika adds a nice depth, while garlic and oregano round out the flavor. You can also drizzle a bit of extra olive oil for added richness. For the full recipe, check out the detailed steps in the earlier section. Enjoy your cooking! 1. Start by preheating your oven to 425°F (220°C). This helps the chicken cook evenly. 2. Line a large baking sheet with parchment paper. This makes cleanup easy and quick. 3. In a large bowl, mix the chicken breasts with olive oil, smoked paprika, oregano, garlic powder, cayenne (if you like heat), salt, and pepper. Toss well to coat every piece. 4. In another bowl, combine Brussels sprouts, red and yellow bell peppers, red onion, and minced garlic. Drizzle with a little olive oil and season with salt and pepper. Toss to mix. 5. Spread the seasoned chicken in the center of the baking sheet. Arrange the veggies around the chicken. This ensures even cooking. 6. Roast everything in the oven for 25-30 minutes. Check that the chicken is cooked to 165°F (74°C). The veggies should be tender and caramelized. 7. When done, take the sheet pan out and let it rest for 5 minutes. This helps the juices settle. 8. For a rustic look, serve directly from the pan. You can also plate it. Drizzle some extra olive oil over the veggies for added taste and sheen. 9. Garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your meal! For the full recipe, check the details above. To make sure your chicken cooks just right, start with even pieces. This way, they cook at the same time. Use a meat thermometer to check the center. The chicken should reach 165°F (74°C). If you cook it too long, it can dry out. A good tip is to let the chicken rest after cooking. This helps keep it juicy. Choose fresh veggies for the best taste. I love using Brussels sprouts, bell peppers, and red onions. They roast well and add great color. You can swap in your favorites too! Just make sure to cut them into similar sizes. This helps them cook evenly. Adding garlic gives a nice punch of flavor, too. One common mistake is overcrowding the pan. If you pile on too many veggies, they steam instead of roast. This can make them soggy. Always spread everything in a single layer. Also, remember to season well! A pinch of salt and pepper can elevate the dish. Lastly, don’t skip the resting time after cooking. It makes a big difference! For the full recipe, check out the Zesty Chicken & Veggie Sheet Pan Delight. {{image_2}} You can swap the chicken for other proteins. Try turkey breasts for a leaner option. Salmon works great, too, and adds healthy fats. If you prefer plant-based meals, use tofu or tempeh. Both absorb flavors well and add protein. Mix up the veggies to keep it fun. Carrots, zucchini, and asparagus make tasty choices. You can also add sweet potatoes for a sweet touch. Just keep the cooking time in mind. Some veggies may need a bit longer to roast. Adjust the seasonings to fit your taste. Add lemon juice for a bright kick. Use fresh herbs like thyme or rosemary for a fragrant twist. For a spicy kick, toss in some red pepper flakes. You can create a whole new dish with simple tweaks. Explore more ideas with the Full Recipe to find your perfect combo! To store leftovers, let the dish cool down first. Then, place the chicken and veggies in an airtight container. Make sure to cover it well to keep the flavors fresh. You can keep them in the fridge for up to four days. This makes it easy to have a tasty meal ready for later. When you’re ready to eat, you can reheat the leftovers. The best way is in the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Heat for about 15-20 minutes. This keeps the chicken juicy and the veggies nice. You can also use a microwave. Just cover the dish to keep moisture in. Heat for 2-3 minutes or until warm. If you want to save some for later, freezing is a great option. Let the chicken and veggies cool completely. Place them in a freezer-safe bag or container. Try to remove as much air as you can. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready, thaw in the fridge overnight before reheating. For detailed steps, check the Full Recipe. Yes, you can use frozen vegetables. They are easy and save time. Just toss them with oil and spices. However, they may release more water when cooking. This can make the dish a bit soggy. To fix this, roast them a bit longer. Aim for a nice caramelization for better flavor. This dish can last up to three days in the fridge. Store it in an airtight container. Make sure it cools down first. It is best to eat it fresh, but it reheats well, too. Just make sure to check that the chicken stays juicy and the veggies are not mushy. Absolutely! You can prep the chicken and veggies a day in advance. Just store them in the fridge. Keep the chicken in one bowl and the veggies in another. This makes it quick to cook when you are ready. Just remember to add the oil and spices before roasting! For the full recipe, check out Zesty Chicken & Veggie Sheet Pan Delight. This sheet pan dinner is easy and fun. We covered the main ingredients and optional ones for flavor. I shared simple steps for prep and cooking. You learned tips for perfect chicken and tasty veggies, along with common mistakes to avoid. We also explored variations and storage options to keep your meals fresh. Remember, you can make this dish your own. Experiment with different proteins and veggies. Enjoy cooking and savor every bite!

Chicken and Veggie Sheet Pan Dinner

Get ready to enjoy a delicious and easy Zesty Chicken & Veggie Sheet Pan Delight! This colorful recipe combines juicy chicken breasts and vibrant veggies like Brussels sprouts and bell peppers for a healthy dinner that's bursting with flavor. Perfectly seasoned with smoked paprika and garlic, it’s all roasted on one pan for hassle-free clean-up. Click through for the full recipe and elevate your weeknight meals today!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups Brussels sprouts, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon cayenne pepper (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the chicken breasts with olive oil, smoked paprika, dried oregano, garlic powder, cayenne pepper (if using), salt, and pepper. Toss until the chicken is well coated.

      In another bowl, mix the Brussels sprouts, sliced bell peppers, red onion, and minced garlic. Drizzle with a touch of olive oil and season with salt and pepper, tossing to combine.

        Spread the seasoned chicken breasts in the center of the prepared baking sheet. Arrange the mixed vegetables around the chicken pieces, ensuring everything is in a single layer for even roasting.

          Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the vegetables are tender and slightly caramelized.

            Once cooked, remove from the oven and let it rest for 5 minutes.

              Garnish with freshly chopped parsley before serving for a vibrant finish.

                Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

                  - Presentation Tips: Serve directly from the pan for a rustic look or plate individually, drizzling some extra olive oil over the vegetables for added flavor and sheen.