Name: Sheet Pan Paprika Chicken with Roasted Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2 medium zucchini, sliced into half-moons; 1 large red bell pepper, sliced into strips; 1 small red onion, sliced; 1 cup cherry tomatoes, halved; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Sheet Pan Paprika Chicken with Roasted Veggies

Peter

This low-carb chicken and veggie sheet pan dinner is a weeknight hero: juicy, paprika-rubbed chicken breasts roast alongside a vibrant medley of zucchini, bell pepper, red onion, and sweet cherry tomatoes. The veggies caramelize beautifully, soaking up the savory juices from the chicken, while a final splash of lemon and fresh parsley brightens every bite. It’s a one-pan, minimal-mess meal that’s as colorful as it is nourishing—packed with protein, fiber, and just the right amount of healthy fats. Perfect for anyone looking to enjoy a wholesome, flavorful dinner without the carb-heavy sides.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper.
Pat the chicken breasts dry and rub them all over with half of the seasoned oil mixture.
In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with the remaining seasoned oil.
Arrange the vegetables in a single layer on the prepared sheet pan, leaving space for the chicken.
Nestle the chicken breasts among the vegetables.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and immediately drizzle the lemon juice over the chicken and veggies.
Sprinkle with fresh parsley before serving. Plate each chicken breast with a generous helping of roasted vegetables.