20-Minute Sheet Pan Chicken and Veggies

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20-Minute Sheet Pan Chicken and Veggies

This is such an easy dinner and one of my favorites for late nights when I’m too tired to cook. The trick is to preheat the baking sheet while prepping the ingredients—this way, the chicken and veggies sizzle and cook quickly. You can use frozen vegetables too, just thaw them in the microwave and pat them dry first so they don’t get mushy.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 – 4
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 ½ lbs chicken breast
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup green beans
  • 1 bell pepper diced
  • ½ onion diced

Method
 

  1. Preheat your oven to 475°F. Place a baking sheet in the oven as soon as you start preheating so it heats up as well.
  2. Pat dry the chicken, then cut it into 1-inch pieces. Place the chicken in a large bowl and add the olive oil, paprika, garlic powder, salt, and pepper. Toss and then add more spices if necessary to ensure the pieces are all coated.
  3. Once the oven is hot, carefully remove the baking sheet and spread the chicken on it. Add the green beans, pepper, and onion, being careful not to cover up the chicken.
  4. Cook in the oven for 10 to 15 minutes, or until the chicken is cooked through. Remove from the oven and serve.

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