Name: Chicken And Peppers Sheet Pan Dinner Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 12 oz. frozen pearl onions; 14 oz. frozen tri-colored bell peppers ((or single color if that's all you can find)); 1 lb. chicken breasts ((2 breastes)); 1 tbsp. garlic powder; 1 tsp. dried oregano; 1 tbsp. dried parsley; 1 tsp. ground black pepper; 2 tsp. ground rosemary; 2 tsp. dried thyme; oil (for cooking)

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This chicken and peppers sheet pan dinner comes together for your freezer in under 5 minutes using already frozen ingredients!

Clean Eating Chicken And Peppers Sheet Pan Dinner Recipe

This dish may not look like much, but it’s honestly one of the tastiest sheet pan dinners I’ve done to date. It totally qualifies as clean eating, has a good solid flavor and tons of veggies! What’s not to like?

These sheet pan dinners I’ve been doing lately have been so much fun! And who doesn’t love minimal cleanup after dinner? You can easily cut this in half for one person or multiply it as many times as you need to serve more people. Stash it in your freezer for busy weeknights when life is hectic and you don’t want to do a ton of cooking. I mean, 5 minutes to put this together for the freezer? We all have 5 minutes on the weekend at some point. So get busy and stock up! It just makes life so much easier…

NEED A GOOD SHEET PAN?

This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.) It’s perfect for this type of recipe!

Clean Eating Chicken And Sweet Potatoes Sheet Pan Dinner Recipe

LIKE THESE SHEET PAN RECIPES?

Find more sheet pan dinners here!

Chicken And Peppers Sheet Pan Dinner

Chicken And Peppers Sheet Pan Dinner Recipe

Please note that roasting times can vary based on the thickness of the chicken breasts as well as oven by oven. Please use a meat thermometer to ensure your food is properly cooked.

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Course: Dinner, Sheet Pan Meals

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Calories: 238kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

Sheet pan

Ingredients

12 oz. frozen pearl onions
14 oz. frozen tri-colored bell peppers (or single color if that's all you can find)
1 lb. chicken breasts (2 breastes)
1 tbsp. garlic powder
1 tsp. dried oregano
1 tbsp. dried parsley
1 tsp. ground black pepper
2 tsp. ground rosemary
2 tsp. dried thyme
oil for cooking

Instructions

Combine all ingredients in a 1 gallon zipper top freezer bag, toss to combine and freeze for up to 4 months.
When ready to make, preheat oven to 350 F.
Open the zipper top bag and add oil (I used ⅓ cup). Close it back up and toss to coat.
Pour the contents out onto a sheet pan and bake for 1 hour or until chicken reaches at least 165 F. on a meat thermometer.
Cool slightly and serve.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition