Easy One Pan Dinner Ideas
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 large bell peppers (red and yellow), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Wash all your vegetables thoroughly. Cut the chicken, peppers, zucchini, and red onion into uniform sizes. Ensuring everything is a similar size helps the entire pan cook evenly at the same rate.
- Place the chicken and vegetables directly onto the prepared baking sheet. Drizzle the olive oil over the mixture. Sprinkle the dried oregano, garlic powder, smoked paprika, salt, and pepper evenly across the ingredients. Use your hands or a pair of tongs to toss everything together until every piece is well-coated in oil and spices. Spread the mixture out into a single layer, ensuring the pan isn’t too crowded. Roast in the center rack of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.
- Remove the pan from the oven and let it rest for a few minutes. This allows the juices to redistribute through the chicken. Squeeze fresh lemon juice over the entire pan to brighten the flavors and sprinkle with freshly chopped parsley. Serve as is for a low-carb meal, or scoop it over a bed of quinoa or brown rice for a more filling dinner.
Find it online: https://cooktastydaily.com/easy-one-pan-dinner-ideas/