Easy Baked Chicken and Veggies

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks

• 2 cups broccoli florets

• 1 large zucchini, sliced

• 1 red bell pepper, chopped

• 1 cup carrot coins or baby carrots, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon Italian seasoning

• Salt & pepper to taste

• Optional: ½ teaspoon crushed red pepper for heat

• Optional: lemon wedges or fresh herbs for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

2. In a large bowl, toss the chicken with half the olive oil and half the seasonings.

3. In another bowl, toss the vegetables with the remaining oil and seasonings.

4. Spread everything evenly on the sheet pan in a single layer. Keep chicken pieces spaced out for even cooking.

5. Bake for 25–30 minutes, flipping veggies halfway through. Check that the chicken reaches 165°F internally.

6. Cool slightly, then divide into 4 containers with optional cooked rice, quinoa, or roasted potatoes.