Healthy 5-Ingredient Sheet Pan

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 2 cups broccoli florets

03 - 2 cups bell peppers, sliced (mixed colors)

04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil

06 - 1.5 teaspoons Italian seasoning or dried mixed herbs

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 foil for easy cleanup.

02 - In a large 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 herbs, salt, and pepper.

04 - Distribute 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 light caramelization.

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

# Expert Tips:

01 -

Everything cooks together, which means minimal cleanup and maximum flavor mingling.
Your vegetables actually caramelize instead of turning into sad, steamed mush.
It tastes too good to be this simple, and you'll find yourself making it constantly.

02 -

Overcrowding the pan is the enemy—vegetables steam instead of roast if they're packed together, and you'll end up disappointed.
Cutting vegetables to similar sizes isn't just fussy—it's the difference between everything finishing at the same time and some pieces being raw while others burn.

03 -