Sheet Pan Chicken and Broccoli with Bell Peppers
Parmesan chicken with broccoli and bell peppers makes for an easy, healthy sheet pan dinner!
Yield: 4 servings
Ingredients
For the chicken:
- 4 (6 oz.) boneless, skinless chicken breasts
- 1 teaspoon extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
For the veggies:
- 1 medium head of broccoli, cut into florets
- 1 large red bell pepper, chopped
- ½ medium onion, sliced
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400.
- Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder.
- Place the chicken on a large rimmed baking sheet (line with parchment paper for easy clean up) 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 olive oil and spices 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 the chicken is cooked through.
- Sprinkle the vegetables with the remaining ¼ cup Parmesan cheese and serve hot.
Notes
Onion: You can skip the onion if you prefer.
Pepper: I used a red bell pepper here, but you could use another color if you prefer.
Parmesan: 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.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 5 days. I recommend you slice the chicken before reheating so it warms through more quickly and evenly, without drying out. You can use the leftover chicken on a salad or in a wrap, or use the chicken and veggies in a grain bowl.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 9g | Protein: 58g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 900mg | Fiber: 2g | Sugar: 3g
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