Healthy 5-Ingredient Sheet Pan

# Ingredient List:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ 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

# Directions:

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, half the salt, and half the black pepper. Toss until evenly coated.

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

04 - Distribute seasoned vegetables evenly around the chicken breasts 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 light caramelization.

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

# Expert Tips:

01 -

One pan means you're basically done before dinner time even starts, no pile of dishes haunting you later.
The vegetables get these gorgeous caramelized edges while staying tender inside, tasting nothing like boring health food.
It's naturally gluten-free and low-carb, so you can serve it to basically anyone without explanation or substitution drama.

02 -

Don't crowd the pan or your vegetables will steam instead of roast, so give everything real estate and space to breathe.
If your chicken breasts are thick, they'll cook at wildly different rates than your veggies, so pound them to an even half-inch if they look like hockey pucks.

03 -