🧀 Cheesy Chicken Veggie Sheet Pan Dinner
🌟 Description
Juicy roasted chicken with perfectly caramelized vegetables, all tossed in savory seasonings and finished with melty cheese. It’s a simple, hearty dinner with minimal cleanup—everything cooks on one pan!
🛒 Ingredients
- 2 large chicken breasts (cut into chunks or strips)
- 2 cups broccoli florets
- 1 cup carrots (sliced)
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 small red onion (cut into chunks)
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano or Italian seasoning
- Salt & black pepper (to taste)
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan cheese
👩🍳 Instructions
- Preheat oven
200°C (400°F). Line a large sheet pan with parchment paper. - Season everything
Place chicken and veggies on the pan.
Drizzle with olive oil and sprinkle garlic powder, paprika, oregano, salt, and pepper.
Toss well to coat evenly. - Spread out
Arrange in a single layer (don’t overcrowd—this helps everything roast, not steam). - Roast
Bake for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender. - Add cheese
Sprinkle mozzarella and Parmesan over the top. - Melt & finish
Return to oven for 5 minutes, or broil for 2–3 minutes until cheese is bubbly and golden. - Serve
Let rest a couple of minutes, then serve hot.
🍽️ Serving Ideas
- Serve as-is for a low-carb meal
- Pair with rice, pasta, or quinoa
- Add a side of garlic bread or salad
💡 Tips & Variations
- Use chicken thighs for extra juiciness
- Add potatoes (parboil first for best texture)
- Toss with a little chili sauce or hot honey for a sweet-spicy twist
- Swap cheese for a dairy-free option if needed
❓ Q&A
Q: How do I keep the chicken from drying out?
Cut into even pieces and don’t overbake—check at 20 minutes.
Q: Can I prep ahead?
Yes! Chop everything and store in the fridge, then season and bake when ready.
Q: Can I use frozen veggies?
You can, but thaw and pat dry first to avoid excess moisture.
