Healthy 5-Ingredient Sheet Pan

# What You’ll Need:

→ Proteins

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

→ Vegetables

02 - 2 cups broccoli florets

03 - 2 cups mixed bell peppers, sliced

04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil

06 - 1.5 teaspoons Italian seasoning

07 - 1 teaspoon salt

08 - 0.5 teaspoon black pepper

# How-To Steps:

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

02 - In a large mixing 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 pepper. Toss until evenly coated.

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

04 - Arrange seasoned vegetables in a single layer around the chicken on the sheet pan.

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

06 - Allow to rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.

# Expert Hints:

01 -

Everything cooks on one pan, which means one sheet to wash instead of your entire kitchen looking like a disaster zone.
The chicken comes out impossibly tender and the vegetables get these crispy edges that make you wonder why you don't roast things more often.
It's flexible enough to swap in whatever vegetables are on sale or hiding in your fridge without changing the outcome.

02 -

Don't crowd the pan or everything steams instead of roasts, which I learned the hard way when I tried to sneak in extra vegetables and ended up with soggy broccoli.
The chicken temperature matters more than the time, so get a thermometer if you don't have one; overcooked chicken is salvageable with a sauce, undercooked is not.

03 -