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Easy Flavor-Packed Sheet Pan Dinner for Two

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A simple, quick, and delicious sheet pan dinner featuring juicy roasted chicken breasts and a medley of caramelized vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes (about 150 g)
  • 1 small red onion, cut into wedges
  • 1 cup baby potatoes, halved (Yukon Gold preferred)
  • Optional garnishes: Fresh parsley or basil, chopped
  • Optional garnishes: Grated Parmesan cheese

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, lemon juice, salt, and pepper. Whisk until well blended.
  3. Place chicken breasts in the bowl with the marinade. Toss to coat evenly. Let sit for at least 10 minutes or up to 30 minutes.
  4. Wash and cut zucchini, bell pepper, cherry tomatoes, red onion, and baby potatoes as described. Toss vegetables with a pinch of salt, pepper, and a drizzle of olive oil.
  5. Spread the marinated chicken breasts on one side of a large rimmed baking sheet. Arrange vegetables in a single layer on the other side, avoiding overcrowding.
  6. Roast in the preheated oven for 20 minutes. Carefully flip the chicken breasts and stir the vegetables for even cooking.
  7. Roast for an additional 8-12 minutes or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  8. Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing.
  9. Serve sliced chicken alongside roasted vegetables. Sprinkle with chopped fresh parsley or basil and grated Parmesan if desired.

Notes

If baby potatoes are large, par-cook them in boiling water for 5 minutes before roasting to ensure tenderness. For extra flavor, toss veggies with a teaspoon of balsamic vinegar before roasting. Avoid overcrowding the pan to prevent steaming. Flip chicken and stir veggies halfway through roasting for even cooking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest before slicing to keep it juicy.

Nutrition

Keywords: sheet pan dinner, chicken dinner, easy weeknight meal, roasted vegetables, quick dinner for two, healthy dinner

Find it online: https://twinkletaste.com/easy-flavor-packed-sheet-pan-dinner-for-two-perfect-weeknight-meal/