Easy and delicious sheet pan dinner with juicy chicken and roasted vegetables

This sheet pan dinner with chicken and veggies is a perfect weeknight meal that is both healthy and satisfying. The chicken is seasoned with a blend of herbs and spices, while the vegetables are roasted to perfection, creating a harmonious blend of flavors and textures.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Place the chicken breasts on one side of a large sheet pan and the vegetables on the other side.
3. Drizzle the olive oil over the chicken and veggies, then sprinkle with garlic powder, paprika, dried thyme, salt, and pepper.
4. Toss the veggies to coat with the seasonings and spread them out in a single layer.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve hot and enjoy!

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