sheet pan chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 lb baby potatoes, halved or quartered if large
• 1 lb broccoli florets
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp dried oregano
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chicken, potatoes, broccoli, and bell pepper with olive oil, paprika, garlic powder, black pepper, and oregano.
3. Spread the mixture in a single layer on a large sheet pan.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to ensure even cooking.
5. Season with salt to taste.

Notes

• For crispier vegetables, don't overcrowd the sheet pan. Use two sheet pans if necessary.
• Consider adding other vegetables like carrots, zucchini, or asparagus.
• To keep the chicken juicy, don't overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.