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In today’s fast-paced world, finding nutritious and easy-to-prepare meals can be a challenge. The Wholesome Chicken and Veggie Sheet Pan Dinner is designed to deliver a healthy, satisfying meal without the hassle of extensive cooking or cleanup. This recipe combines tender chicken breasts with an array of colorful and nutritious vegetables, all roasted to perfection on a single baking sheet. Ideal for busy weeknights or meal prep, this dish is not only flavorful but also visually appealing, making it a family favorite.

Wholesome Chicken and Veggie Sheet Pan Dinner

Discover the joy of effortless cooking with the Wholesome Chicken and Veggie Sheet Pan Dinner. This simple yet nutritious recipe features tender chicken breasts paired with a colorful mix of vegetables, all roasted on one baking sheet for easy cleanup. Perfect for busy weeknights, it not only saves time but also delivers a delicious and balanced meal that the whole family will love. Enjoy a satisfying dish packed with essential nutrients and vibrant flavors!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

2 cups broccoli florets

1 cup carrots, sliced

1 red bell pepper, chopped

1/4 cup olive oil

3 cloves garlic, minced

2 teaspoons dried Italian herbs (oregano, basil, thyme)

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large bowl, combine the halved baby potatoes, broccoli florets, sliced carrots, and chopped red bell pepper.

      Season the Veggies: Drizzle the vegetables with half of the olive oil, add half of the minced garlic, and sprinkle with salt, pepper, and 1 teaspoon of the Italian herbs. Toss until fully coated.

        Prepare the Chicken: In another bowl, place the chicken breasts and season with the remaining olive oil, minced garlic, paprika, the rest of the Italian herbs, salt, and pepper. Rub the mixture into the chicken for even coating.

          Assemble the Sheet Pan: On a large baking sheet lined with parchment paper or aluminum foil, spread the seasoned veggies in a single layer. Nestle the seasoned chicken breasts among the vegetables.

            Bake: Transfer the sheet pan to the preheated oven and bake for about 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are tender and lightly caramelized.

              Broil (Optional): For a bit of extra color and crispiness, you can turn on the broiler for the last 3-5 minutes. Just watch closely to prevent burning.

                Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4