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In today’s fast-paced world, the concept of one-pan meals has captured the hearts of home cooks and busy professionals alike. The allure of a single dish that combines protein, vegetables, and flavor not only simplifies the cooking process but also streamlines cleanup, making it an ideal choice for anyone striving for a nutritious meal without the hassle of elaborate preparations. One such dish that embodies this convenience is the One-Pan Wholesome Chicken & Veggie Feast. This recipe stands out as a delightful combination of lean protein and vibrant vegetables, making it a flavorful option for anyone looking to maintain a balanced diet.

Wholesome Chicken and Veggie Sheet Pan Dinner

Discover the convenience of one-pan meals with this delicious One-Pan Wholesome Chicken & Veggie Feast. Perfect for busy lives, this nutritious recipe combines tender chicken breasts and a vibrant array of vegetables, all seasoned to perfection. In just one pan, you can enjoy a balanced meal rich in protein, vitamins, and healthy fats, making it an ideal choice for those looking to simplify cooking without compromising on flavor. Enjoy wholesome dining with minimal cleanup today!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1 medium zucchini, sliced into half-moons

1 medium red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons extra-virgin olive oil

2 teaspoons dried Italian herbs (a blend of oregano, thyme, and basil)

1 teaspoon smoked paprika for added depth

Salt and freshly ground pepper, to taste

Juice of 1 fresh lemon

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure that your chicken and vegetables roast perfectly.

    Prepare the Chicken: Using paper towels, pat the chicken breasts dry to remove excess moisture. In a large mixing bowl, combine the chicken with 2 tablespoons of olive oil, minced garlic, dried Italian herbs, smoked paprika, lemon juice, and a generous pinch of salt and pepper. Mix well until the chicken is evenly coated with the marinade.

      Prep the Vegetables: In a separate bowl, combine the broccoli florets, halved cherry tomatoes, diced bell pepper, sliced zucchini, and red onion wedges. Drizzle the remaining 1 tablespoon of olive oil over the vegetables, then season generously with salt and pepper. Toss everything together until the vegetables are well coated and vibrant.

        Arrange on the Sheet Pan: Line a large baking sheet with parchment paper or aluminum foil for effortless cleanup. Place the marinated chicken breasts on one side of the sheet pan. On the other side, spread the seasoned vegetables in a single layer, making sure they have some space to avoid steaming.

          Bake: Slide the sheet pan into the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through—an internal temperature of 165°F (75°C) is ideal—and the vegetables are tender with a slight caramelization.

            Optional Broil for Finish: For an extra touch of golden-brown goodness, switch the oven to broil during the last 2-3 minutes of cooking. Watch closely to prevent any burning while achieving that perfect char.

              Serve and Garnish: Once cooked, remove the pan from the oven and let it rest for a few minutes. Just before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Enjoy your vibrant, wholesome dinner!

                Prep Time, Total Time, Servings: 15 minutes | 35-40 minutes | 4 servings

                  - Serving Suggestion: Serve directly from the baking sheet for a rustic presentation, or plate individually with a wedge of lemon on the side for added brightness.