Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 2 cups (300 g) broccoli florets
- 2 cups (300 g) baby carrots
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Add chicken thighs to the bowl and toss until well coated.
- Place the chicken on one side of the prepared sheet pan.
- Add broccoli, carrots, and bell pepper to the other side of the pan and drizzle with remaining olive oil, tossing to coat.
- Roast in the oven for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Let rest for a few minutes before serving.
Notes
- Feel free to substitute your favorite vegetables.
- For a caramelized finish, broil for the last 2-3 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: sheet pan dinner, easy dinner, one-pan meal