Roasted Chicken, Zucchini, Carrot, Broccoli and Pepper
This Roasted Chicken, Zucchini, Carrot, Broccoli, and Pepper sheet pan recipe is tasty and nutritious, perfect for a quick weeknight dinner. You want to make this meal when you don't have much time, but need a delicious meal. Everything is made on just one sheet pan. What more could you ask for?
Ingredients
- 1.5 LBs chicken breast
- ½ LB carrots
- 2 medium zucchini
- 8 oz broccoli
- 1 red bell pepper
- 0.5 oz cilantro
- 3 TBSP olive oil
- ¼ cup red vinegar
- 2 TBSP Dijon mustard
- 1 TBSP honey
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Instructions
- Preheat the oven to 375 degrees ℉.
- Cut chicken breast into cubes. Wash and cut zucchini, broccoli, and bell pepper.
- Peel and cut the carrots into small pieces.
- Line a sheet pan with parchment paper and add the chicken breast, zucchini, broccoli, carrots, and bell pepper.
- In a mixing cup, combine red vinegar, Dijon mustard, honey, olive oil, garlic powder, salt, oregano, and black pepper.
- Add the mixture to the chicken breast and veggies, combine, and place the sheet pan in the oven and roast for 25-30 minutes or until fully roasted.
- Finely chop the cilantro, add to the roasted vegetables and chicken breast, and combine.
- Portion into glass meal prep containers and enjoy!