Quick and Easy Fast Weeknight Meal: One-Pan Chicken and Veggies

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 cup bell peppers, sliced (any color)
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried Italian herbs
• 1 tablespoon balsamic vinegar
• Cooked rice or quinoa for serving (optional)

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 chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper, ensuring the chicken is well coated.
3. Spread the seasoned chicken evenly on the prepared baking sheet, then add the broccoli florets, sliced bell peppers, and halved cherry tomatoes around the chicken.
4. Sprinkle the dried Italian herbs over the chicken and vegetables, then drizzle balsamic vinegar on top for added flavor.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6. Once done, remove from the oven and let it cool for a few minutes before serving it over cooked rice or quinoa if desired.