Parmesan chicken with broccoli and bell peppers makes for an easy, healthy sheet pan dinner!
Preheat oven to 400.
Prepare the chicken: Rub chicken breasts with 1 teaspoon olive oil and season with paprika, salt, black pepper and garlic powder.
Place on a large rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.
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.
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).
Roast at 400 for 30 minutes, or until chicken is cooked through.
Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.
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.
|Amount Per Serving||As Served|
|Calories 363kcal Calories from fat 110|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||20%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|