Sheet Pan Italian Chicken and Veggies
An easy one-pan Italian chicken and veggie dinner made with simple ingredients and baked on a single sheet pan for quick cleanup and big flavor.
Servings: 4
Ingredients
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 red bell pepper, cut into 2 inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 red onion, peeled and quartered
- 1 zucchini, sliced, 1 yellow squash, sliced
- 8 oz bottle Italian dressing
- ⅓ cup shredded parmesan, divided
Instructions
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- Cut the vegetables into bite-sized pieces. Cut the chicken into evenly sized chunks so everything cooks at the same rate.
- Spread the chicken and vegetables out on the sheet pan in an even layer.
- Drizzle with Italian dressing, then toss lightly to coat. Sprinkle ¼ cup of the shredded parmesan over the top.
- Bake for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and sprinkle with the remaining parmesan cheese before serving.