Sheet pan chicken and broccoli with bell peppers

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Serves 4 servings     adjust servings

Parmesan chicken with broccoli and bell peppers makes for an easy, healthy sheet pan dinner! 

Ingredients

  • 4 6 oz. boneless, skinless chicken breasts
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 medium head of broccoli, cut into florets
  • 1 large red bell pepper, chopped
  • 1/2 medium onion, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400.

  2. Prepare the chicken: Rub chicken breasts with 1 teaspoon olive oil and season with paprika, salt, black pepper and garlic powder.

  3. Place on a large rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.

  4. Next, combine the broccoli, peppers and onion in a large bowl. Add the 2 teaspoons of olive oil and the salt, pepper and garlic powder and toss to get everything well coated.

  5. Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).

  6. Roast at 400 for 30 minutes, or until chicken is cooked through.

  7. Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.

Recipe Notes

 

You can skip the onion if you prefer.

I used a red bell pepper here, but you could use another color if you prefer.

I sprinkle the Parmesan on the veggies at the end, so it just melts, but you could add it before roasting if you want it to get more crusted on.

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