# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups mixed bell peppers, sliced
04 - 1 red onion, cut into wedges
→ Seasonings and Oil
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half of the olive oil and sprinkle with half of the Italian seasoning, salt, and black pepper. Toss until evenly coated.
03 - Place chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining Italian seasoning, salt, and black pepper.
04 - Distribute seasoned vegetables in a single layer around the chicken breasts on the sheet pan.
05 - Roast for 23 to 25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Remove from oven and allow to rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.
