30 Minute Family Dinner: One-Pan Chicken and Veggies

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the olive oil, garlic powder, onion powder, dried Italian herbs, salt, and black pepper, then add the chicken breasts to the bowl and coat them evenly with the mixture.
3. Arrange the seasoned chicken breasts on the prepared baking sheet, spacing them apart for even cooking.
4. In the same bowl, toss the broccoli, cherry tomatoes, and bell peppers with the remaining olive oil and balsamic vinegar, then spread the veggies around the chicken on the baking sheet.
5. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
6. Once done, remove from the oven and let rest for a few minutes before slicing the chicken.
7. Serve the sliced chicken with the roasted vegetables, garnished with fresh parsley for a vibrant finish.