Sheet Pan Chicken Tenders with Vegetables
A quick and easy one-pan meal featuring juicy chicken tenders roasted alongside a colorful mix of vegetables, seasoned to perfection for a healthy and delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 pound chicken tenders
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
1 small red onion, cut into wedges
2 cups broccoli florets
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Add the chicken tenders to the bowl and toss to coat evenly with the seasoning mixture.
Add the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, red onion, and broccoli florets to the bowl and toss to coat the vegetables with the remaining seasoning.
Spread the chicken tenders and vegetables evenly on a large sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let rest for 5 minutes before serving.