Diva Tasting: Sheet Pan Chicken and Veggies

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.


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