Easy Sheet Pan Chicken with Roasted Veggie

Roasted Veggies and Chicken

This is a super quick dish to make for a weekday night. Prepare the chicken and veggies and then broil on a baking sheet for 8 minutes. It can’t get any easier. Plus, you can use whatever veggies you like.

An Easy Sheet Pan Chicken dish

Easy Sheet Pan Chicken with Roasted Veggies

Serves 4

1/3 cup olive oil

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon pepper

1/4 teaspoon oregano

1 pound (454g) boneless chicken breast, cut into 2-inch pieces

1 red bell pepper, seeded and cut into 1” strips

10 mushrooms, sliced

4 carrots, cut in half and then sliced lengthwise

1 medium red onion, cut in half, peeled, ends removed and then into 1-inch wide strips

Directions:

Preheat broiler and move oven rack to six inches away from top broiler. Line a shallow baking pan with foil.

Stir together oil, salt, cumin, pepper and oregano in a large bowl. Toss in chicken and vegetables to coat.

Arrange all ingredients onto the baking pan, without crowding. Cook on broil, 6” from the top broiler for 4, minutes turn chicken and veggies and broil for 4 more minutes.  Check to see if cooked. Watch closely, oven temperatures can vary.  Chicken should be cooked through, and veggies lightly charred.

Serve with rice or mashed potatoes and a green salad.