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- 4 boneless, skinless chicken breasts - 2 cups broccoli florets - 2 cups cherry tomatoes, halved - 1 bell pepper (any color), sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 4 cloves garlic, minced - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - 1 teaspoon paprika - Salt and pepper to taste - 3 tablespoons olive oil - Fresh basil leaves Start by preheating your oven to 400°F (200°C). This temperature helps cook the chicken and veggies evenly. A hot oven makes sure everything roasts nicely. In a large bowl, toss together the broccoli, cherry tomatoes, bell pepper, zucchini, red onion, and minced garlic. Drizzle 2 tablespoons of olive oil over the mix. Then add salt, pepper, and half of the dried Italian herbs. Toss the veggies well to coat them with the oil and seasonings. This step brings out their fresh flavors. Take the chicken breasts and place them on a large sheet pan. Drizzle the remaining olive oil over them. Sprinkle the rest of the dried Italian herbs, paprika, salt, and pepper on top. Make sure to rub the spices into the chicken. This helps the chicken soak up all the great flavors. Arrange the seasoned chicken in the center of the pan. Spread the seasoned vegetables around the chicken. Now, it's time to bake! Place the sheet pan in the preheated oven. Bake for about 25-30 minutes. You want to check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and golden. Once done, take it out and let the chicken rest for a few minutes. This will keep it juicy and tasty. If you’d like, garnish with fresh basil leaves before serving! To make sure your chicken is just right, check the internal temperature. Use a meat thermometer and aim for 165°F (75°C). This ensures the chicken is safe to eat and juicy. Once cooked, take it out and let it rest for a few minutes. This helps the juices settle, making the chicken tender and tasty. Feel free to mix and match your veggies. Seasonal choices like asparagus or carrots can add fun flavors. You can also use favorites like green beans or sweet potatoes. The key is to use veggies that cook well together. Cut them into similar sizes to ensure even cooking. Want to save time? Prep your veggies and chicken the night before. Chop the vegetables and marinate the chicken in olive oil and herbs. Store everything in the fridge. When you're ready to cook, just toss them on the sheet pan and bake. Leftovers also work great for lunch. Just store them in an airtight container in the fridge for up to three days. {{image_2}} You can easily swap chicken for other proteins. Try turkey breasts for a lighter taste. If you prefer plant-based options, go for tofu. Make sure to press the tofu to remove moisture for better flavor. You can marinate it just like the chicken. This keeps your dish tasty and healthy. Want to switch up the flavors? Use different spices like cumin or chili powder. You could also try a lemon-garlic marinade. Mix lemon juice with garlic and olive oil. This adds a zesty kick to your meal. Experimenting with different herbs can also change the taste. Fresh herbs like rosemary or thyme work great. For a fully vegetarian sheet pan meal, skip the chicken entirely. Instead, use more veggies. Add chickpeas for protein and texture. You can use the same spices to season your veggies. Toss the chickpeas and vegetables in olive oil and herbs. Bake them just like you would for the chicken. This way, you have a colorful, nutritious dish everyone will enjoy. To keep your Italian Herb Chicken Veggie Sheet Pan fresh, follow these steps: - Allow the meal to cool completely before storing. - Use airtight containers to prevent moisture loss. - Store in the fridge for up to 3 days. - Label containers with the date for easy tracking. When it's time to enjoy your leftovers, reheating is key. Here are my favorite methods: - Microwave: Place in a microwave-safe dish. Heat on high for 1-2 minutes. Check if it's warm all through. - Oven: Preheat the oven to 350°F (175°C). Place the meal in an oven-safe dish, cover with foil, and heat for 15-20 minutes. - Skillet: Heat a little olive oil in a skillet over medium heat. Add the leftovers and stir for a few minutes until warm. If you want to save some for later, freezing works well. Here’s how: - Cool the dish completely before freezing. - Use freezer-safe bags or containers. Remove as much air as possible. - Label with the date and type of meal. - Freeze for up to 3 months. To reheat, thaw overnight in the fridge before using your preferred reheating method. Bake the Italian Herb Chicken Veggie Sheet Pan for about 25 to 30 minutes. This time ensures the chicken cooks well and the veggies become tender. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safety. If you have thicker chicken breasts, they may need a bit more time. Use a meat thermometer to be sure. Yes, you can make this dish ahead of time. Prep the chicken and veggies, then store them in the fridge. This way, you save time on a busy night. When ready to cook, just follow the baking steps. If you have leftovers, you can reheat them in the oven or microwave. Just ensure the chicken is heated through to 165°F (75°C) again. You can use a variety of veggies in this dish. Here are some great options: - Carrots - Asparagus - Cauliflower - Green beans - Sweet potatoes Feel free to mix and match based on your taste or what you have on hand. The key is to choose vegetables that roast well. This blog post guides you through creating a tasty Italian Herb Chicken Veggie Sheet Pan meal. We covered key ingredients like chicken and fresh veggies, along with herbs and seasonings. You learned step-by-step instructions for cooking, plus tips for perfectly cooked chicken. Don't forget the optional protein swaps and vegetarian options to suit your needs. With these easy steps and ideas, you can enjoy this healthy dish any time. Cooking should be fun, so try new veggies and flavors. Enjoy your meal!

Italian Herb Chicken Veggie Sheet Pan

Discover a delicious and easy Italian Herb Chicken Veggie Sheet Pan recipe that brings vibrant flavors to your dinner table! This one-pan meal features juicy chicken breasts, fresh veggies, and aromatic herbs, all cooked to perfection. In just 35 minutes, you can enjoy a wholesome dish ideal for any occasion. Click through to get the full recipe and impress your family with this flavorful dinner that's both healthy and satisfying!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups broccoli florets

2 cups cherry tomatoes, halved

1 bell pepper (any color), sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried Italian herbs (oregano, basil, thyme)

1 teaspoon paprika

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the broccoli, cherry tomatoes, bell pepper, zucchini, red onion, and minced garlic.

      Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with salt, pepper, and half of the dried Italian herbs. Toss well to coat the veggies.

        Place the chicken breasts on a large sheet pan. Drizzle with the remaining olive oil and season with the remaining Italian herbs, paprika, salt, and pepper, rubbing the spices into the chicken.

          Arrange the seasoned chicken breasts in the center of the sheet pan, and spread the seasoned vegetables all around them.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

              Remove from the oven and let it rest for a few minutes before slicing the chicken.

                Garnish with fresh basil leaves if desired before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4