Sheet Pan Parmesan Chicken and Veggies

Background and History:

Sheet pan recipes are a modern twist on traditional cooking methods, offering convenience and delicious results. This dish combines the classic flavors of Parmesan-crusted chicken with roasted vegetables, creating a simple, wholesome meal.

Serves: 4

Time:

  • Preparation: 10 minutes
  • Cooking: 25-30 minutes Ingredients:
  • 4 boneless, skinless chicken breasts
  • 4 cups of mixed vegetables (e.g., bell peppers, broccoli, and carrots)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  • Preheat your oven to 375°F (190°C).
  • In a bowl, combine Parmesan cheese, breadcrumbs, minced garlic, dried oregano, salt, and pepper.
  • Brush each chicken breast with olive oil, then coat them in the Parmesan mixture, pressing it onto the chicken to form a crust.
  • Place the coated chicken breasts on one side of a baking sheet.
  • In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.
  • Spread the vegetables on the other side of the baking sheet.
  • Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  • Serve hot and enjoy!

Nutrition Facts:

  • Calories per serving: ~350 calories
  • Protein: ~30g
  • Carbohydrates: ~14g
  • Fat: ~20g
  • Fiber: ~4g

Notes:

  • Feel free to customize the vegetable selection according to your preferences.
  • You can use chicken thighs or drumsticks instead of chicken breasts for a different flavor.
  • Experiment with different seasonings to create variations of this dish.

Allergy Warning:

  • This recipe contains dairy (Parmesan cheese). Ensure that you or your guests are not lactose intolerant or allergic to dairy products before serving.
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