20-Minute Sheet Pan Chicken and Veggies

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 1/2 pounds broccoli, cut into bite-sized florets
• 2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks
• 3 tablespoons olive oil
• 4 cloves garlic, smashed
• 1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.
2. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.
3. Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

Recipe from The Kitchn