Description
A quick and savory one-pan dinner ideal for busy evenings. Juicy chicken and roasted vegetables cooked together in a flavorful spice blend.
Ingredients
4 boneless skinless chicken thighs
1 zucchini, sliced
1 red bell pepper, sliced
1 small red onion, cut into wedges
1 sweet potato, cubed
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Lemon wedges and fresh cilantro for garnish
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, mix olive oil with paprika, cumin, garlic powder, salt, and pepper.
Toss chicken pieces in half of the mixture and set aside.
Toss vegetables in the remaining oil and spice blend.
Spread chicken and vegetables on the sheet pan in a single layer.
Roast for 25–30 minutes, flipping vegetables halfway through for even cooking.
Remove from oven. Garnish with lemon wedges and cilantro before serving.
Notes
Use tofu or chickpeas instead of chicken for a plant-based meal.
Best served fresh but also great for meal prep lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
Keywords: weeknight sheet pan, chicken sheet pan, quick dinner, easy oven recipe