Cheesy Chicken Veggie Sheet Pan Dinner
hungry happens cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A simple and nutritious one-pan meal featuring tender milk-marinated chicken, roasted broccoli, zucchini, and bell peppers topped with melted mozzarella.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 300 g
- 120 g
- 55 g
- 200 g
- 30 g
- 15 g
- 25 g
- 110 g
Weights are estimates. Together, the ingredients weigh about 1.66 kg before cooking, which is about 415 g per serving.
Steps
Place the chicken chunks in a bowl and pour the milk over them. Let marinate for 20 minutes to tenderize.
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
On a large sheet pan, combine the marinated chicken, broccoli florets, diced bell pepper, diced onion, and zucchini.
Add the breadcrumbs, grated pecorino cheese, and olive oil to the pan.
Season with salt and pepper (or your preferred seasonings) and toss everything together until evenly coated.
Spread the mixture out into a single layer and bake for 25 minutes.
Remove the pan from the oven and sprinkle the shredded mozzarella cheese over the top.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 531
- Protein
- 65 g
- Carbs
- 18 g
- Fat
- 22 g
- Fiber
- 4 g
Where the calories come from
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