Southwest Sheet Pan Chicken and Vegetables
This Sheet Pan Chicken and Veggies recipe is made with juicy chicken breasts, lots of veggies and tossed in a homemade taco seasoning for a quick and easy weeknight dinner meal!
Ingredients
- 4 boneless, skinless chicken breasts about 2 lbs.
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 lb. broccoli florets
- ½ red onion chopped
- 4 tablespoons taco seasoning* divided
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Add chopped bell peppers, onion and broccoli florets to a large bowl. Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of taco seasoning. Gently mix oil and seasoning with vegetables until thoroughly combined.
- Place the chicken breasts on a cutting board. Lightly pound the thick parts of the chicken to even out the thickness. Season the chicken breasts with 1 tablespoon of oil, salt, pepper and 2 tablespoons of taco seasoning. Rug the seasoning into chicken breasts thoroughly on both sides.
- Place chicken breasts in the center of a parchment lined baking sheet. Add the seasoned vegetables around the chicken breasts on the same baking sheet.
- Bake the chicken and veggies for 20-25 minutes until the chicken breasts are fully cooked. They should reach an internal temperature of 165°F. Remove the sheet pan from the oven and enjoy by itself, with rice or your favorite grain.
Nutrition
Serving: 1servingCalories: 287kcalCarbohydrates: 14gProtein: 28gFat: 14gCholesterol: 72mgSodium: 954mgFiber: 5gSugar: 4g
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