Cheesy Chicken Veggie Sheet Pan Dinner
I recently discovered this recipe from HungryHappens.net and I love it because it’s easy, takes no time to prepare, relatively healthy and is full of flavor. It can be an quick and easy meal to serve for family or for company with a salad, and some crusty French bread.
servings: 4
prep time: 20minutes mins
cook time: 25minutes mins
total time: 45minutes mins
ingredients
- 3 chicken breasts, cubed large chunks
- 1 cup milk
- 1 zucchini, sliced thick halfmoons
- 1 stalk broccoli, cut into small florets
- 1/2 red onion, sliced into big chunks
- 1 large bell pepper, sliced into chunks
- 1/2 tsp each garlic powder, onion powder, paprika, dried oregano, chili powder
- salt and pepper to taste
- 1/2 cup breadcrumb
- 1/3 cup grated pecorino (I use parmesan cheese)
- 1/4 cup olive oil
- 1½ cup shredded mozzarella cheese
- Garnish with chili pepper flakes + basil
instructions
- In a medium bowl, marinate your chicken pieces in the milk for 20-30 minutes.
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
- While the chicken is marinating prep your veggies and gather your ingredients.
- In an XL bowl, toss your sliced veggies, chicken, seasonings, breadcrumb, pecorino, olive oil to coat. Transfer and spread the goods out on your baking sheet. If the veggies look at all too dry, drizzle on a little extra olive oil. Bake for 25 minutes. Remove from oven, sprinkle with mozzarella all over and stick back in the oven until melted.
- Optional: garnish with chili pepper flakes and fresh basil.
nutrition
Calories: 602kcal | Carbohydrates: 22g | Protein: 54g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 158mg | Sodium: 802mg | Potassium: 1146mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 98mg | Calcium: 443mg | Iron: 2mg
author: Stella
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