Sheet Pan Chicken and Veggies
4 Skinless, Boneless Chicken Breast Halves
8 Carrots, Sliced Into 1/2-Inch Rounds
4 Green Bell Peppers, Sliced
8 Stalks Celery, Chopped
8 Green Onions, Chopped
¼ Cup Chopped Fresh Flat-Leaf Parsley
½ Cup Olive Oil
1 Teaspoon Salt
1 Teaspoon Italian Seasoning
1 Teaspoon Chili Powder
1 Teaspoon Lemon Pepper
4 Pinches Freshly Ground Black Pepper, Or To Taste
Step 1 Preheat oven to 375 degrees F (190 degrees C).
Step 2 Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Step 3 Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serves 4 Serve with Garlic Toast.