Sheet-pan chicken and vegetables
A colorful dinner with one pan and simple prep.
Ingredients
- 1 lb boneless chicken pieces
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
Make it together
- Heat the oven to 425°F. Wash produce and cut chicken and vegetables into even pieces.
- Toss with oil and garlic powder. Spread in a single layer on a lined sheet pan.
- Roast 25–30 minutes, turning once, until chicken reaches 165°F in the thickest piece.
Kids can help: Children can wash vegetables and arrange them on the pan before the raw chicken is added.
Check first: Check seasonings and packaged ingredients for allergens.