20-Minute Sheet Pan Chicken and Veggies

Prep: 10 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Carve out 20 minutes on Sunday and you can have lunch for the entire week. Yes, seriously. No gimmicks here — just fast and easy cooking at its finest. Toss cubes of chicken with tons of colorful vegetables, smashed garlic cloves, and chopped fresh rosemary (or dried Italian seasoning if you already have that on hand) and roast everything on a sheet pan. In next to no time you have a good-for-you, protein-packed meal that can be portioned out and taken to work throughout the week — or eaten as a quick dinner, too, of course.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 pounds broccoli, cut into bite-sized florets
2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks
3 tablespoons olive oil
4 cloves garlic, smashed
1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.
Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.
Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.