Easy One Pan Chicken and Roasted Veggies
About this one pan oven roasted chicken and veggies
If you’ve been following my recipes for a while, you know at this point how important it is to me to eat as much earth food (as opposed to process food) as I can. What I love about this one pan roasted chicken recipe is not only is it SO easy, but it delivers an insane amount of veggies in each bite. While the recipe calls for certain veggies, I find it fun to swap in seasonal veggies, or just go with what I feel like on a given day. The spices and the way you roast the whole pan make it super simple, you really can’t mess this recipe up. That’s pretty great.
I usually make this recipe so Ronnie and I have easy, healthy lunches throughout the week. You can roast everything together on a single sheet on Sunday, and have what you need for lunches throughout the week. Ronnie loves to add cheese to his servings when he warms them up throughout the week.
What you’ll need
Large (18”x 26”) sheet pan
Small bowl
Whisk
Meat thermometer
What you’ll need
3 lbs of Chicken Breast
3 cups of broccoli florets, chopped
8 oz baby bella mushrooms
1 red bell pepper, sliced or roughly chopped in ~2” squares
1 yellow bell pepper, sliced or roughly chopped in ~2” squares
1 green bell pepper, sliced or roughly chopped in ~2” squares
2 large zucchini, quartered
1 red onion, sliced
1/2 cup of avocado oil
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp garlic powder
How to make
Pre-heat oven to 475°F.
Prep all of your chicken and veggies, and dump them on the 18”x 26” sheet pan.
In a small bowl, add the oil, spices, salt and pepper. Whisk together.
Pour the oil mixture over the chicken and veggies. Mix the chicken and veggies and oil all together on the sheet pan. Lay out in a single layer.
Bake in the oven for 18 minutes or until the chicken has cooked to an internal temperature of 165°F.
