Healthy 5-Ingredient Sheet Pan

# What Goes In:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Vegetables

02 - 2 cups broccoli florets

03 - 2 cups bell peppers, sliced (mixed colors)

04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil

06 - 1½ teaspoons Italian seasoning

07 - 1 teaspoon salt

08 - ½ teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

02 - In a large bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, salt, and black pepper. Toss until evenly coated.

03 - Arrange chicken breasts on the sheet pan. Drizzle with remaining olive oil and season with remaining Italian seasoning, salt, and pepper.

04 - Distribute seasoned vegetables evenly around the chicken in a single layer.

05 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.

06 - Let rest for 2 to 3 minutes before serving. Slice chicken if desired and plate with roasted vegetables.

# Expert Tips:

01 -

Everything cooks in one place, which means one pan to wash and actual free time on a weeknight.
The chicken stays impossibly tender while the vegetables get those caramelized edges that make you forget you're eating healthy.
It's flexible enough to work with whatever vegetables are lurking in your crisper drawer.

02 -

Overcrowding the pan is the fastest way to turn this into a steamed dish instead of a roasted one, so resist the urge to pile everything on.
If your chicken breasts are thick, they might need an extra few minutes while vegetables cook faster, so keep an eye on that internal temperature.

03 -