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Sheet Pan Chicken with Bell Peppers

Sheet pan chicken with colorful bell peppers baked to perfection
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An easy and flavorful one-pan meal featuring tender chicken and colorful bell peppers roasted with aromatic spices. This dish comes together quickly with minimal cleanup, making it perfect for busy weeknights while delivering restaurant-quality flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 large bell peppers (assorted colors), sliced into 1-inch strips
  • 1 large red onion, sliced into 1-inch strips
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine chicken, bell peppers, and onion.
  3. Drizzle with olive oil and toss to coat evenly.
  4. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  5. Sprinkle spice mixture over chicken and vegetables, tossing to coat thoroughly.
  6. Spread mixture in a single layer on the prepared baking sheet.
  7. Roast for 20-25 minutes until chicken is cooked through and vegetables are tender.
  8. Garnish with fresh herbs if desired and serve immediately.

Notes

  • Cut chicken and vegetables into uniform sizes for even cooking.
  • Don’t overcrowd the pan – use two sheets if necessary.
  • Chicken is done when internal temperature reaches 165°F.
  • Store leftovers in airtight container in refrigerator for up to 3 days.
  • Reheat in oven or microwave until warmed through.

Nutrition

Find it online: https://us.recipesfood.org/sheet-pan-chicken-with-bell-peppers/

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