Name: Colorful Chicken & Veggie Sheet Pan Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 2 medium carrots, peeled and sliced into sticks; 1 red bell pepper, cut into strips; 1 small zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

Colorful Chicken & Veggie Sheet Pan Bake

WholesomeVanilla1396

Nothing brings family together like an interactive, colorful meal! This sheet pan chicken and veggie bake is loaded with vibrant produce and bold flavors, all cooked on a single pan for easy prep and cleanup. The roasting technique caramelizes the veggies, adding a natural sweetness and depth that will have both kids and adults reaching for seconds. Served family-style, this dinner encourages everyone to dig in, making it perfect for lively, energy-filled evenings. Bonus: it’s dairy-free, allergy-friendly, and loaded with nutrients for a boost of fun energy!

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Line a quarter sheet pan with parchment paper for easy cleanup.
In a large bowl, toss chicken breasts, carrots, bell pepper, zucchini, and cherry tomatoes with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper until evenly coated.
Arrange chicken and vegetables in a single layer on the prepared sheet pan. Place chicken in the center and scatter veggies around.
Roast for 22-25 minutes, flipping vegetables halfway, until chicken is cooked through (internal temperature reaches 165°F/74°C) and veggies are tender with caramelized edges.
Let rest 5 minutes, then slice chicken and serve everything family-style right on the pan. Enjoy with toothpicks for fun, hands-on eating!