Description
A flavorful Cheesy Chicken Veggie Sheet Pan Dinner with juicy baked chicken, roasted vegetables, and melted mozzarella cheese, perfect for an easy weeknight meal.
Ingredients
Scale
- 4 chicken breasts
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C) and arrange chicken breasts on a large sheet pan.
- In a bowl, toss broccoli, cherry tomatoes, and bell peppers with olive oil, garlic powder, and Italian seasoning.
- Spread the seasoned vegetables evenly around the chicken on the sheet pan.
- Bake for 25–30 minutes until the chicken is fully cooked and vegetables are tender.
- Remove from the oven, sprinkle mozzarella cheese over everything, and return to the oven for 5–10 minutes until melted and bubbly.
Notes
- Do not overcrowd the sheet pan to ensure vegetables roast properly instead of steaming.
- Add cheese at the end to prevent burning.
- Cut vegetables into similar sizes for even cooking.
- Chicken should reach an internal temperature of 165°F.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg