Italian-Style Sheet Pan Chicken & Vegetables

This vibrant and flavorful sheet pan chicken and vegetable recipe is a nutritious powerhouse for your body. Packed with lean protein from chicken breast and colorful vegetables like zucchini, red pepper, and baby broccoli, it's rich in vitamins, minerals, and antioxidants. The blend of herbs and spices adds tantalizing flavor and offers additional health benefits. With a drizzle of heart-healthy extra virgin olive oil and a squeeze of fresh lemon juice, this dish is satisfying and nourishing, making it a perfect choice for a balanced meal supporting overall well-being.

INGREDIENTS:

• 2 medium zucchini, about 11 oz, halved lengthwise, then sliced into half-moons

• 1 large red pepper cored, cut into chunks

• 1 red onion cut into chunks

• 9 oz baby broccoli trimmed and cut into pieces of equal size

• 1 ½ lb boneless chicken breast cut into bite-size pieces

• 5 garlic cloves minced

• Kosher salt and black pepper

• 2 teaspoons Dry oregano

• 1 teaspoon Paprika

• 1 teaspoon coriander

• 1 lemon zested and juiced

• 1 teaspoon white vinegar

• Extra virgin olive oil

• Fresh parsley for garnish optional
  

Instructions:

1. Heat the oven to 400 degrees F.
   

2. Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic—season with kosher salt and black pepper. Add spices.
   

3. Now add lemon zest, juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, ensuring the veggies and chicken pieces are evenly coated.
   

4. Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.
   

5. Bake in the oven for about 20 minutes until the chicken is fully cooked. If you want more color, place it under the broiler briefly.
   

6. If you like, garnish with fresh parsley before serving (optional).