Italian Sheet Pan Chicken & Summer Vegetables with Quinoa
An effortless and healthy sheet pan meal featuring tender chicken and a colorful medley of seasonal vegetables roasted with Italian herbs, served alongside fluffy quinoa.
Ingredients
- Chicken Breast6.5 oz
- Quinoa0.5 cup
- Bell Pepper5 oz
- Cherry Tomatoes1 cup
- Red Onion2 oz
- Garlic Powder0.5 tsp
- Bell Pepper5 oz
- Olive Oil1.5 tbsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Zucchini6 oz
- Italian Seasoning1 tsp
Instructions
- 1Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2Step 2
Cook quinoa according to package directions. (Approx. 15 minutes, start this first if not pre-cooked).
- 3Step 3
Cut chicken breast into 1-inch pieces. Chop zucchini, bell pepper, and red onion into similar-sized pieces. Halve cherry tomatoes.
- 4Step 4
In a large bowl, combine chicken and all chopped vegetables. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss to coat evenly.
- 5Step 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet.
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