Sheet Pan Chicken & Veggies

Ingredients (serves 4):

4 boneless, skinless chicken breasts

2 cups sliced sweet potatoes

2 cups brussel sprouts, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

Optional: fresh parsley or lemon wedges for garnish

Directions:

Preheat oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

Place chicken breasts in the center of the sheet pan. Arrange veggies around the chicken.

Drizzle olive oil evenly over chicken and veggies.

Sprinkle with garlic powder, paprika, salt, and pepper. Toss veggies gently to coat.

Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F and veggies are tender.

Garnish with parsley or a squeeze of lemon before serving.

👉 Tip: Make extra to pack for healthy lunches the next day!