Paprika Chicken Sheet Pan Dinner
This paprika chicken sheet pan dinner cooks all up on the same pan with potatoes, bell peppers, zucchini, and cherry tomatoes. Super easy and barely any dishes to clean!
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne *omit for a non-spicy version
- 2 large chicken breasts whole
- 2 tablespoons olive oil
- 1.5 lb baby potatoes quartered
- 2 bell peppers chopped
- 1 zucchini chopped
- 1 cup cherry tomatoes whole
- 2 tablespoons fresh oregano chopped
- Coarse sea salt to taste
Heat oven to 425°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the rub. Rub each chicken breast with 1 tablespoon of the rub, then place them on the baking sheet.
In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil. Add 2 tablespoons of reserved rub mixture and toss to coat.
Arrange the potatoes on one side of each baking sheet.
Bake the chicken and potatoes for 10 minutes.
While chicken is baking, toss the bell peppers and zucchini with the other tablespoon of olive oil and additional 1 tablespoon of rub (or whatever is left).
After 10 minutes, flip the chicken and arrange the bell peppers and zucchini on the empty side of the baking sheet. Return to the oven for 10 minutes
Add the cherry tomatoes to the pan and cook for 5 more minutes.
Remove from oven, sprinkle with fresh oregano and coarse sea salt and serve immediately.
Store leftovers in an air tight container in the fridge for up to 4 days.
Reheat in the microwave and enjoy.
Serving: 1/4 batch | Calories: 387kcal | Carbohydrates: 43g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 370mg | Fiber: 8g | Sugar: 10g