Description
This One Pan Chicken & Veggies recipe is an easy, healthy, and flavorful meal perfect for weeknight dinners. Juicy boneless chicken breasts are seasoned and baked alongside a colorful medley of bell peppers and zucchini, all drizzled with a savory honey-soy glaze. The one-pan method ensures minimal cleanup and maximizes taste with simple fresh ingredients.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp Italian seasoning
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into rounds
- 3 cloves fresh garlic, minced
Sauce and Oil
- 3 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly spraying it with nonstick cooking spray to prevent sticking.
- Season the chicken: Generously season the chicken breasts on both sides with salt, pepper, and Italian seasoning to infuse flavor.
- Prepare the vegetables: In a mixing bowl, combine the chopped red and yellow bell peppers, sliced zucchini, minced garlic, and olive oil. Toss everything together until the vegetables are evenly coated with oil.
- Arrange on the pan: Place the seasoned chicken breasts in the center of the prepared baking sheet. Surround the chicken with the tossed vegetable mixture, spreading them out evenly.
- Make and drizzle the sauce: Whisk together the low-sodium soy sauce and honey in a small bowl. Drizzle this mixture over both the chicken breasts and the vegetables to add a sweet and savory glaze.
- Bake until cooked: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables become tender. Remove from oven and let rest briefly before serving.
Notes
- For more flavor, marinate the chicken in the soy sauce and honey mixture for 15-30 minutes before baking.
- You can substitute zucchini with yellow squash or add other vegetables like carrots or broccoli.
- Check the chicken temperature with a meat thermometer to avoid overcooking and dryness.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free option, use gluten-free soy sauce or tamari.
