Sheet Pan Italian Chicken and Veggies
A simple one-pan meal with juicy chicken and colorful roasted vegetables tossed in Italian dressing and topped with parmesan cheese. Everything cooks together on a single sheet pan for an easy weeknight dinner.
Ingredients
- 1 lb chicken breasts cut into 1 inch pieces
- 1 red bell pepper cut into 2 inch pieces
- 1 green bell pepper cut into 2 inch pieces
- 1 red onion peeled and quartered
- 1 zucchini sliced
- 1 yellow squash sliced
- 8 oz bottled Italian dressing
- 1/3 cup shredded parmesan divided
Instructions
- Preheat the oven to 425 F. Add parchment paper to the pan, if using.
- Cut the veggies and the chicken into similar size pieces and spread everything onto the sheet pan.
- Drizzle everything with the Italian dressing. Toss gently with tongs.
- Top with 1/4 cup of the shredded parmesan.
- Bake for 20 minutes, until chicken is done and veggies are tender. (Cut into a chicken piece; it there's no pink, the chicken should be done. Use a meat thermometer for best results.)
- Sprinkle with the remaining parmesan cheese to serve.
Notes
Line the sheet pan with parchment paper for easier cleanup.
Cut chicken into uniform 1 inch pieces for even cooking.
Do not overcrowd the pan. Use two pans if needed.
Chicken is done at 165 degrees F internal temperature.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 341kcalCarbohydrates: 17gProtein: 29gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 80mgSodium: 848mgPotassium: 894mgFiber: 3gSugar: 12gVitamin A: 1365IUVitamin C: 83mgCalcium: 113mgIron: 1mg
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