Can I use frozen veggies instead of fresh?

Absolutely, I do this all the time when my crisper drawer is looking sad. The key is to pat them really dry with paper towels first - frozen veggies release lots of water as they thaw, and we don't want a soggy pan. Broccoli and bell peppers work especially well from frozen. Just add an extra minute or two to the cooking time.

How do I keep the chicken from drying out?

Two secrets: First, don't overcook it. That meat thermometer is your best friend - pull it at 165°F (it'll carry over to 170°F as it rests). Second, cutting uniform 1-inch cubes ensures everything cooks evenly. No one wants some pieces done while others are still pink inside.

Can I double this recipe for a crowd?

You betة Just use two sheet pans instead of cramming everything onto one. Place them on different oven racks and swap their positions halfway through cooking. This prevents the bottom pan from getting too dark while the top one stays pale. I do this for potlucks all the time - it's always the first dish to disappear.

30-Min Chicken and Veggie Sheet Pan -Effortless Dinner Magic -

Name: 30-Min Chicken and Veggie Sheet Pan -Effortless Dinner Magic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper

30-Min Chicken and Veggie Sheet Pan -Effortless Dinner Magic

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A quick and healthy sheet pan dinner with chicken and vegetables, ready in just 30 minutes.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 lb boneless, skinless chicken breasts
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 425°F (220°C).
Cut chicken into bite-sized pieces.
Toss chicken and vegetables with olive oil and seasonings.
Spread evenly on a sheet pan.
Bake for 20-25 minutes until chicken is cooked through.
Serve hot.

Notes

Swap vegetables with your favorites.
Check chicken internal temperature reaches 165°F (74°C).
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/30-minute-chicken-and-veggie-sheet-pan-recipe/