One pan recipes are seriously my favorite thing to make during the week when I don’t feel like cleaning up a messy kitchen or spending lots of time cooking. Using a non-stick pan like this one from Rachael Ray 
You can combine all the ingredients using the same pan for cooking or you can make it a “2-pan” dish by using a large mixing bowl to distribute the olive oil and spices a bit more evenly and better space out the veggies. This dish can be made without the addition of chicken, but since I started working out again, protein is a staple of my diet. That being said, this dish is quite versatile; you can add any veggies you like and take out ones you don’t, you can even choose your protein if chicken isn’t your style.
I didn’t bother pairing this dish with any sort of side dish or grain, but you can always serve over rice or pasta if you are looking for a more filling meal or simply want more left-overs.
One Pan Fast and Easy Chicken and Roasted Veggies
Ingredients
- 2 medium chicken breasts, chopped
- 1 cup bell pepper, chopped (I used red and green)
- ½ red onion, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- ½ cup tomatoes, chopped or grape
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
Instructions
- Preheat oven to 500 degrees F
- Chop all veggies into large pieces and slice chicken into bite sized chunks
- Add the veggies and chicken to the pan, drizzle with olive oil and sprinkle spices over top, toss to combine (you can also do this in a large mixing bowl)
- Spread mixture evenly across baking sheet and place in oven on middle rack
- Bake for 15 minutes or until vegetables are charred on the tips and chicken is cooked through
- Remove from oven and enjoy!