Sheet Pan Rainbow Chicken and Veggies (Edit recipe)

This is an easy sheet pan meal and easy to adjust if you don't have some of the ingredients! Feel free to get creative with this recipe.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	17 g
Carbohydrates:	19 g
Protein:	23 g
Cholesterol:	85 g
Sodium:	503 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by FeedYourSister

View original recipe

Serves: 4

Ingredients

1 Orange Bell Pepper, cut into medium chunks
1 Yellow Bell Pepper, cut into medium chunks
1 Red Onion, cut into medium chunks
1 Zucchini, cut into medium chunks
1 pint Grape Tomatoes
1 lb Boneless Skinless Chicken Breasts, cut into medium chunks
1 tsp Himalayan Pink Salt
2 Tbsp Red Wine Vinegar
4 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, minced
1 tsp Dried Parsley
1 tsp Dried Tarragon
1 tsp Granulated Onion
1 tsp Dill Weed
1 tsp dried Oregano
0.25 cup Kalamata Olives, pitted, optional to add flavor, can sub capers
1 Lemon, juiced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees.
In a large mixing bowl place all the veggies, chicken & seasonings. It does not matter in what order you do it in.
Mix all ingredients in the bowl with your hands or tongs until well combined.
Spread out contents of the bowl on a large parchment-lined baking sheet and roast for about 20-30 minutes. Use a meat thermometer to check that the chicken has reached 165 degrees.
Enjoy over rice, stuffed in a pita and/or with a scoop of tzatziki sauce.

Notes

If you don’t want to buy all the dried spices or don’t have them all on hand, another option is to use an Italian seasoning blend OR you can use za’atar to replace all the spices listed in the ingredients list. The idea is to use what you have not add a million items to your grocery list (more money spent) or add more to your pantry. If you don’t have red wine vinegar you can use apple cider vinegar, white wine vinegar, OR even balsamic. They all work equally well!