High Protein Sheet Pan Chicken Dinner
A quick and easy one-pan chicken dinner that is high in protein and perfect for busy weeknights, featuring roasted chicken and vibrant vegetables seasoned to perfection.
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breast, cut into thick strips
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced (rounds or half-moons)
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
Spices
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- to taste Salt
- to taste Black pepper
Optional
- lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
- Place the chicken strips, broccoli florets, sliced red pepper, zucchini, and red onion on the prepared sheet pan in a loose pile.
- Drizzle with the olive oil. Sprinkle smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper evenly over everything.
- Toss directly on the pan until chicken and vegetables are evenly coated with oil and spices. Spread everything into a single layer—don’t crowd the pan.
Cooking
- Roast for 18 to 22 minutes, flipping the chicken once halfway through so both sides brown.
- Check the chicken with an instant-read thermometer—it should read 165°F (74°C) at the thickest part. If not there yet, return to the oven for a few minutes and recheck.
- Remove from the oven and let rest 3 to 5 minutes. Squeeze lemon over the top if using, then serve.
Notes
Cool leftovers within two hours and store in an airtight container for 3–4 days. Freeze portions in airtight containers or freezer bags for up to 3 months. Reheat gently to avoid drying out the chicken.