Sheet Pan Barbecue Chicken Meal
Equipment
- large sheet pan
- large mixing bowl
- 2 cutting boards & sharp knives
- measuring spoons & cups
Ingredients
- 2 large boneless, skinless chicken breasts cut into 4 fillets
- 1 medium red bell pepper, cut into 1" pieces
- 1 medium orange or yellow bell pepper, cut into 1" pieces
- 1 medium red onion, cut into small wedges
- 1 medium yellow squash, cut into thick rounds
- 2 cups baby yellow potatoes, cut into small pieces
- 2-3 TBS olive oil
- 1 tsp salt (DIVIDED)
- 1/2 tsp black pepper (DIVIDED)
- 1 tsp garlic powder (DIVIDED)
- 1 tsp onion powder (DIVIDED)
- 1 tsp paprika (DIVIDED)
- 1/2 cup your favorite barbecue sauce
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl place bell pepper, onion, squash, red onion, and potatoes in it. NOTE: What's great about this recipe is how versatile it is with the vegetables. You can add different ones or leave some of these out. Your choice.
- Drizzle olive oil onto vegetables. Season with 1/2 amounts of the seasonings (salt, black pepper, garlic powder, onion powder, and paprika.
- Mix vegetables with the oil and seasonings until well coated. Spread well coated vegetables onto a large sheet pan. NOTE: if you make a lot, it's ok, use 2 pans.
- Cut large boneless, skinless chicken breasts in half lengthwise to make 4 fillets. Cover with plastic wrap and pound with a meat mallot to even out the thickness.
- Season both sides of the chicken fillets with the remaining seasonings. Place seasoned chicken on top of the vegetables on sheet pan in a single layer.
- Spoon barbecue sauce on each chicken breast and spread evenly.
- Bake in preheated oven for 20 minutes. Remove from oven and flip chicken over. Coat the chicken with more barbecue sauce. Bake for an additional 20 minutes or so until chicken reaches 165 degrees or more and vegetables are tender.