One-Pan Chicken and Vegetables
A one-pan baked chicken and vegetable dinner that combines seasoned chicken breasts with fresh zucchini and bell peppers, ready in 30 minutes for an easy low-carb weeknight meal.
A one-pan baked chicken and vegetable dinner that combines seasoned chicken breasts with fresh zucchini and bell peppers, ready in 30 minutes for an easy low-carb weeknight meal.
Delivery in as fast as one hour.*
Prices vary by store
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Chop your zucchini into half-moons and slice your bell peppers into strips.
Line a baking sheet with parchment paper and spread the chopped vegetables across it.
On a separate cutting board, season the chicken breast fillets on both sides with onion powder, garlic powder, crushed red pepper flakes, paprika, and lemon pepper seasoning.
Season the vegetables on the baking sheet with salt and pepper.
Drizzle the vegetables with olive oil and toss to coat evenly.
Place the seasoned chicken breasts on the baking sheet amongst the vegetables.
Bake in a preheated oven at 400°F for 25 minutes.
Store covered in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10–15 minutes until warmed through.
Chicken breasts are done when they reach an internal temperature of 165°F (74°C) at the thickest part, or when the meat is no longer pink inside.
Yes, you can assemble the pan with chicken and vegetables up to 4 hours ahead, cover it, refrigerate, then bake when ready—add 5 minutes to baking time if starting cold.
Try broccoli florets, asparagus, green beans, or cherry tomatoes for similar cooking times and low-carb profiles.
Keep leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed through.
Yes, but add 5–10 minutes to the baking time since thighs are thicker and take longer to cook through.
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