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- 4 boneless, skinless chicken breasts - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 zucchini, sliced - 5 cloves garlic, minced - ½ cup grated Parmesan cheese - ¼ cup olive oil The key to this dish lies in using fresh, quality ingredients. The chicken breasts are the star here, and boneless, skinless pieces cook quickly and stay juicy. Broccoli, cherry tomatoes, red bell pepper, and zucchini not only add color but also pack in nutrients. I love using garlic for its bold flavor. Minced garlic paired with buttery Parmesan cheese creates a savory punch. Olive oil enhances the dish and helps everything roast to perfection. - 1 teaspoon dried oregano - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley for garnish (optional) Seasonings bring life to your sheet pan meal. Dried oregano and Italian seasoning add warmth and depth. Salt and pepper are crucial too; they enhance every bite. Fresh parsley can brighten the dish and add a pop of color. It’s optional but highly recommended for that extra flair. First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, line a large sheet pan with parchment paper. This makes cleanup easy and helps prevent sticking. Next, let's make the garlic and herb mixture. In a large bowl, combine ¼ cup of olive oil, 5 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of Italian seasoning. Add salt and pepper to taste. Mix everything well until combined. Now, take your four boneless, skinless chicken breasts and place them in the bowl. Toss the chicken in the garlic mixture until it's coated evenly. This will infuse the chicken with great flavor. Once the chicken is ready, arrange the chicken breasts in the center of the sheet pan. In the same bowl, add your chopped veggies: 1 cup of broccoli florets, 1 cup of halved cherry tomatoes, 1 sliced red bell pepper, and 1 sliced zucchini. Toss the vegetables in the remaining garlic mixture until they are well-coated. Spread the seasoned veggies around the chicken on the sheet pan. For an extra touch, sprinkle ½ cup of grated Parmesan cheese evenly over the chicken and veggies. Now it’s time to roast! Place the sheet pan in the preheated oven and cook for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the veggies should be tender. If you want a golden finish, switch the oven to broil for the last 2-3 minutes. Keep a close eye on it to prevent burning. Once done, take the sheet pan out and let it rest for a few minutes before serving. If you like, garnish with fresh parsley for a pop of color. Enjoy your delicious meal! To ensure your chicken is safe and tasty, cook it all the way through. The best way to check this is by using a meat thermometer. Insert it into the thickest part of the breast. The chicken is done when it reaches 165°F (75°C). This step keeps your meal safe and juicy. Choosing the right vegetables makes a big difference. I love using fresh, colorful veggies like broccoli, cherry tomatoes, and bell peppers. They not only look great but also taste amazing. To avoid overcooking, cut your veggies into equal sizes. This helps them cook evenly. Remember, tender veggies are the goal, but they should still have a bit of crunch. When it comes to presentation, serve straight from the sheet pan for a cozy feel. If you want something fancier, use a large platter. Drizzle some olive oil on top and sprinkle with fresh parsley for a pop of color. It brings the dish to life! You can also pair this meal with a simple salad or some crusty bread to soak up all the flavors. Enjoy your delightful feast! {{image_2}} You can mix and match any veggies you like. Seasonal vegetables work great. Try asparagus in spring or squash in fall. These fresh choices add color and taste. If you’re short on time, frozen vegetables are a good option. They cook well and save you prep time. Just make sure to thaw them before using. You don’t have to stick with chicken. Try turkey or pork for a tasty twist. Both cook well and soak up flavors just like chicken. For a meat-free option, use chickpeas or tofu. These choices add protein and keep the meal filling. Spice it up by adding your favorite herbs. Rosemary or thyme can add depth. You can also try a kick with red pepper flakes. Want to switch up the cheese? Use feta or mozzarella for a different taste. Each cheese brings its own flavor, making your meal unique. Enjoy experimenting with these options! To keep your Roasted Garlic Parmesan Chicken Veggies fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store them in the fridge for up to 3 days. Make sure to cool them to room temperature before sealing. This helps avoid moisture build-up. - Freezing: For longer storage, freeze leftovers. Use freezer-safe containers or bags. They can last for up to 3 months. For best quality, label your containers with the date. When it's time to enjoy those leftovers, use these methods: - Best methods: Reheat the chicken and veggies in the oven for even warmth. Preheat your oven to 350°F (175°C). Place the food in a baking dish and cover it with foil. Heat for about 15-20 minutes. - Microwave: If short on time, the microwave works too. Place your food in a microwave-safe dish. Heat in 1-minute bursts, stirring in between, until hot. - Maintaining flavor and texture: To keep your chicken moist, add a splash of olive oil or broth before reheating. This helps prevent dryness. For veggies, a quick sauté in a pan with a bit of oil can bring back their crispness. Following these tips ensures your Roasted Garlic Parmesan Chicken and veggies taste great every time you enjoy them! To know if the chicken is done, check its internal temperature. Use a meat thermometer and aim for 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, the chicken is safe to eat. Let it rest for a few minutes before slicing. This helps keep it juicy! Yes, you can make this recipe in advance. Cook the chicken and veggies as directed, then let them cool. Store them in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use a microwave for quicker reheating. This dish pairs well with many sides. Here are some great options: - A fresh green salad with vinaigrette - Garlic bread for a tasty crunch - Quinoa or brown rice for extra fiber - Roasted potatoes for hearty comfort These sides will enhance your meal and bring out the best flavors! This blog post covered how to make Roasted Garlic Parmesan Chicken. You learned about the main ingredients, preparation steps, and helpful cooking tips. We discussed variations for different tastes and how to store leftovers. Remember, roasting brings out great flavors in the chicken and veggies. Don't hesitate to try new ingredients or spices. Cooking should be fun and creative! Enjoy your meal and feel proud of your cooking skills.

Roasted Garlic Parmesan Chicken Veggies Sheet Pan

Discover the mouthwatering Roasted Garlic Parmesan Chicken & Veggies that will elevate your dinner routine! This easy, healthy recipe features juicy chicken breasts surrounded by vibrant veggies like broccoli and cherry tomatoes, all perfectly seasoned and generously topped with Parmesan cheese. Ready in just 40 minutes, it’s ideal for busy weeknights. Click to explore the full recipe and bring deliciousness to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced

5 cloves garlic, minced

½ cup grated Parmesan cheese

¼ cup olive oil

1 teaspoon dried oregano

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine olive oil, minced garlic, dried oregano, Italian seasoning, salt, and pepper. Mix well.

      Add the chicken breasts to the bowl and toss to coat them evenly with the garlic and herb mixture.

        Arrange the chicken breasts in the center of the sheet pan.

          In the same bowl, add the broccoli, cherry tomatoes, red bell pepper, and zucchini, and toss until the vegetables are well-coated with the remaining oil and seasonings.

            Spread the seasoned vegetables around the chicken on the sheet pan.

              Sprinkle the grated Parmesan cheese evenly over the chicken and vegetables.

                Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and veggies are tender.

                  Optional: For a golden topping, switch the oven to broil for the last 2-3 minutes—watch closely to avoid burning.

                    Remove the sheet pan from the oven, and let it rest for a few minutes. Garnish with fresh parsley if desired before serving.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large platter. Drizzle with a little extra olive oil and a sprinkle of fresh parsley for added freshness. Enjoy!