Sheet Pan Roasted Chicken and Vegetables
Steamed Rice and Buttery Biscuits
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg frozen sliced peppers and onions, thawed
- 1 (12-oz) pkg rainbow baby carrots (or use other carrots)
- 1 lb zucchini, cut into 1-inch-thick slices
- ¼ cup olive oil
- 2 Tbsp Montreal steak seasoning
Instructions
- Preheat oven to 375°F. Toss together all ingredients in a large bowl.
- Divide mixture between 2 large greased rimmed baking sheets; spread in a single layer.
- Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 (16-oz) can refrigerated buttermilk biscuits
- ¼ cup butter, softened
Side Dish Instructions
- Cook rice according to package directions.
- Bake biscuits according to package directions; serve with softened butter.
Classic Meal Plan
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