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- 4 boneless, skinless chicken breasts - 1 cup broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup baby carrots, halved - 1/4 cup olive oil - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients make this dish shine. The chicken is juicy, and veggies are colorful. - Lemon juice for a fresh kick - Red pepper flakes for some heat - Balsamic vinegar for depth - Other herbs like thyme or rosemary These optional ingredients add a tasty twist. You can mix and match to suit your taste. - Large sheet pan - Parchment paper for easy cleanup - Mixing bowls for sauces and veggies - Whisk or fork for mixing - Knife and cutting board for prep Having the right tools makes cooking smooth. This recipe is easy, so you’ll enjoy the process! First, set your oven to 400°F (200°C). This temperature cooks the chicken and veggies just right. Next, grab a large sheet pan and line it with parchment paper. This keeps your meal from sticking and makes clean-up easy. Take your four boneless, skinless chicken breasts. Place them on one side of the sheet pan. In a small bowl, mix 1/4 cup of olive oil, 4 cloves of minced garlic, 1 teaspoon of Italian seasoning, salt, and pepper. Brush half of this mix over the chicken. This adds flavor and keeps the chicken moist. Now, let’s work on the veggies. In a big bowl, combine 1 cup of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of halved baby carrots. Drizzle the rest of the olive oil mix over these vegetables. Toss them well to coat. This ensures each piece is tasty and seasoned. Spread the seasoned veggies on the other side of the sheet pan. Do not crowd them; give them room to roast. Next, sprinkle 1/2 cup of grated Parmesan cheese over both the chicken and the vegetables. This gives them a nice cheesy crust. Bake everything in the oven for 20-25 minutes. Check that the chicken reaches an internal temp of 165°F (75°C). The veggies should be tender too. Once done, let the dish rest for a few minutes. Garnish it with freshly chopped parsley for a pop of color before serving. To keep your chicken juicy, start with the right cut. I prefer boneless, skinless chicken breasts. They cook well and stay tender. Marinate the chicken in olive oil and garlic before cooking. This adds moisture and flavor. Use a meat thermometer. Aim for an internal temperature of 165°F (75°C). This ensures the chicken cooks perfectly. Let it rest for a few minutes after baking. This helps the juices settle back in the meat. For this dish, I love using bright, colorful veggies. Broccoli florets add crunch and nutrition. Bell peppers bring sweetness and color. Baby carrots are easy and tasty, too. You can also try zucchini, asparagus, or red onions. These veggies roast well and soak up flavors. Aim for a mix of colors for a beautiful plate. This not only looks good but also adds different nutrients. To boost flavor, use fresh herbs. Chopped parsley adds a fresh taste. You can also use rosemary or thyme for a more earthy flavor. Another trick is to add lemon juice before serving. This brightens the dish and adds a zesty kick. Don’t forget the Parmesan cheese! A generous sprinkle enhances both taste and texture. For a spicy twist, add red pepper flakes to the olive oil mix. This adds a nice heat without overpowering the dish. {{image_2}} You can easily switch up the protein in this dish. Instead of chicken, try turkey breasts or pork chops. Both cook well on a sheet pan and absorb flavors nicely. For a lighter option, use fish, like salmon or cod. Fish cooks faster, so check it after 15 minutes. Ground meats also work; just form them into patties. Feel free to experiment and find what you enjoy most. If you want a vegetarian dish, simply remove the chicken. Replace it with hearty vegetables, like zucchini or eggplant. You can also add chickpeas for protein. For a vegan version, skip the cheese or use a dairy-free alternative. Nutritional yeast adds a cheesy flavor without dairy. This way, you keep the dish rich and tasty while fitting different diets. Using seasonal vegetables makes this dish even better. In the spring, add asparagus or snap peas for a fresh crunch. Summer brings fresh corn and tomatoes, which add sweetness. In the fall, try butternut squash or Brussels sprouts for warmth. Winter veggies like root vegetables work great too. Mixing different colors and textures keeps the meal exciting and nutritious. To keep your Garlic Parmesan Chicken Veggie Sheet Pan fresh, let it cool first. Place the chicken and veggies in an airtight container. This helps keep moisture in and air out. Store it in the fridge for up to three days. Label the container with the date. This way, you know when to use it. When you’re ready to eat, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just heat it on high for 2-3 minutes. Stir halfway through to heat evenly. If you want to store it for longer, freezing is a good option. Cut the chicken and veggies into smaller pieces. Place them in freezer-safe bags or containers. Remove as much air as you can. Label them with the date. You can freeze this meal for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. The best temperature for cooking chicken is 400°F (200°C). This heat cooks the chicken evenly. It helps the chicken stay juicy and tender. At this temp, it takes about 20-25 minutes to cook. Always check the thickest part of the chicken for doneness. Yes, you can use frozen vegetables. They are a great time-saver. Just make sure to thaw and drain them first. This helps avoid too much moisture on the pan. It’s best to use mixed vegetables for color and taste. To know if the chicken is cooked, use a meat thermometer. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Juices should run clear. You can serve this dish with rice or quinoa. These grains soak up the tasty juices. A fresh salad also pairs well with it. You can add a light vinaigrette for extra flavor. Garlic bread makes a nice side, too! This blog post guided you through making a tasty Garlic Parmesan Chicken Veggie Sheet Pan dish. You learned about the main and optional ingredients, the right equipment, and step-by-step cooking methods. I also shared tips to keep your chicken juicy and ways to add more flavor. Remember, you can try different proteins or veggies to suit your taste. Finally, I covered storing and reheating leftovers for easy meals. Enjoy your tasty creation!

Garlic Parmesan Chicken Veggie Sheet Pan

Delight in this easy Garlic Parmesan Chicken Veggie Sheet Pan recipe that's perfect for busy weeknights! Featuring tender chicken breasts, colorful veggies like broccoli and bell peppers, and a cheesy Parmesan crust, this dish is both healthy and delicious. With minimal prep and cleanup, you can have a wholesome meal ready in just 40 minutes. Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup broccoli florets

1 cup bell peppers (mixed colors), sliced

1 cup baby carrots, halved

1/4 cup olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, salt, and pepper.

      Place the chicken breasts on one side of the sheet pan. Brush half of the olive oil mixture over the chicken.

        In a mixing bowl, combine the broccoli, bell peppers, and baby carrots. Drizzle the remaining olive oil mixture over the veggies and toss to coat.

          Spread the seasoned vegetables evenly on the other side of the sheet pan.

            Sprinkle grated Parmesan cheese generously over the chicken and vegetables for a cheesy crust.

              Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the veggies are tender.

                Remove from oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4