One pan, minimal cleanup — chicken and colorful veggies roasted together.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings4
Calories360 per serving
Ingredients
- 1½ lb chicken breast, cubed
- 2 cups baby potatoes, halved
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss everything with oil and seasoning on a large sheet pan.
- Spread in a single layer.
- Roast 22–25 minutes, stirring halfway, until chicken is cooked through.
Tip: Store leftovers in an airtight container in the fridge for up to 3 days.