Healthy 5-Ingredient Sheet Pan

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 cups broccoli florets

03 - 2 cups mixed bell peppers, sliced

04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil

06 - 1.5 teaspoons Italian seasoning

07 - 1 teaspoon salt

08 - 0.5 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

02 - In a large mixing bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, salt, and pepper. Toss until evenly coated.

03 - Arrange chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining Italian seasoning, salt, and pepper.

04 - Spread seasoned vegetables evenly around the chicken in a single layer on the sheet pan.

05 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.

06 - Allow to rest for 2 to 3 minutes before serving. Slice chicken if desired and serve with roasted vegetables.

# Expert Advice:

01 -

Everything cooks simultaneously, so you genuinely have nothing to do for 25 minutes except breathe.
The vegetables caramelize just enough to taste like you actually planned this, not scrambled it together.
Cleanup is basically nonexistent if you use parchment paper, which changed my entire relationship with weeknight cooking.

02 -

Pat your chicken dry before seasoning—moisture prevents browning, and I learned this the hard way by watching pale, steamed chicken emerge from the oven more times than I care to admit.
Don't skip the parchment paper unless you actually enjoy scrubbing baked-on herb residue, which nobody does.

03 -