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Easy sheet-pan dinner with chicken and seasonal vegetables.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
320 kcal
For 4 serving(s)
Per serving
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper
Cut chicken breasts into 1-inch pieces and season generously with salt, pepper, and dried oregano
Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces
Arrange chicken pieces in the center of the baking sheet and scatter vegetables around them
Drizzle with olive oil, minced garlic, and fresh thyme, then toss everything together gently
Bake for 25-30 minutes until chicken is cooked through and vegetables are tender and slightly caramelized
Remove from oven and finish with fresh parsley, a squeeze of lemon juice, and additional salt to taste
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