Sheet Pan Chicken & Veggies

Ingredients

• 1–1.5 lbs chicken breast or chicken thighs, cut into large chunks
• 2 cups broccoli florets
• 2 carrots, sliced
• 1 bell pepper, chopped
• 1 small red onion, sliced
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Optional: ½ tsp Italian seasoning or dried rosemary
• Optional smart carb: 1–2 cups baby potatoes, halved

Instructions

1. 1Preheat oven to 400°F (205°C).
2. 2Line a sheet pan with foil or parchment for easy cleanup.
3. 3Place chicken and vegetables on the pan in a single layer. (If using potatoes, give them a little extra space so they roast, not steam.)
4. 4Drizzle olive oil over everything.
5. 5Sprinkle seasonings evenly and toss lightly with your hands or a spatula to coat.
6. 6Roast 20–30 minutes, stirring halfway through, until chicken reaches 165°F internal temp and veggies are tender with browned edges.
7. 7Finish (optional): squeeze fresh lemon over the top or add a sprinkle of parmesan.