Sheet pan chicken and broccoli with bell peppers

• Gluten free

• Meat

  • 4 (6 oz boneless, skinless chicken breasts, boneless skinless

• Produce

  • 1 medium head Broccoli
  • 1/2 Onion, medium
  • 1/2 tsp Powdered garlic
  • 1 Red bell pepper, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 3 tsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan, grated

Found on familyfoodonthetable.com

Description

Ingredients

• 4 6 oz. boneless, skinless chicken breasts
• 1 teaspoon extra virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 1 medium head of broccoli cut into florets
• 1 large red bell pepper chopped
• 1/2 medium onion sliced
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

Directions

• Preheat oven to 400. Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder. Place on a large rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese. Next, combine the broccoli, peppers and onion in a large bowl. Add the olive oil and spices and toss to get everything well coated. Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded). Roast at 400 for 30 minutes, or until chicken is cooked through. Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.
• Preheat oven to 400.
• Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder.
• Place on a large rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.
• Next, combine the broccoli, peppers and onion in a large bowl. Add the olive oil and spices and toss to get everything well coated.
• Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).
• Roast at 400 for 30 minutes, or until chicken is cooked through.
• Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.