Cheesy Chicken Veggie Sheet Pan Dinner

Ingredients

• 1.5 lb chicken breast (cut into bite-sized chunks)
• 0.5 cup milk (for marinating)
• 1 head broccoli (cut into florets)
• 1 bell pepper (diced)
• 0.5 onion (diced)
• 1 zucchini (sliced or diced)
• 0.25 cup breadcrumbs
• 2 tbsp pecorino cheese (grated)
• 2 tbsp olive oil
• salt and pepper (to taste)
• 1 cup mozzarella cheese (shredded)

Steps

1. 1

   Place the chicken chunks in a bowl and pour the milk over them. Let marinate for 20 minutes to tenderize.

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   On a large sheet pan, combine the marinated chicken, broccoli florets, diced bell pepper, diced onion, and zucchini.

4. 4

   Add the breadcrumbs, grated pecorino cheese, and olive oil to the pan.

5. 5

   Season with salt and pepper (or your preferred seasonings) and toss everything together until evenly coated.

6. 6

   Spread the mixture out into a single layer and bake for 25 minutes.

7. 7

   Remove the pan from the oven and sprinkle the shredded mozzarella cheese over the top.

8. 8

   Return to the oven for a few minutes or until the cheese is melted and bubbly.

Notes

The milk marinade is a key step for ensuring the chicken breast remains juicy and tender during the roasting process.

Nutrition per serving

• main
• chicken
• sheet pan
• healthy
• easy dinner
• low carb
• high protein