Sheet Pan Baked Chicken Breast with Veggies

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Ingredients
1 pound chicken breasts boneless and skinless (about 2 medium-large breasts)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt and pepper to taste
1 1/2 tablespoon olive oil divided
1 small head of broccoli broken into florets
1 large red bell pepper cut into 1’’ cubes
1 large red onion chopped into big pieces
1 tablespoon minced parsley

Instructions
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
In a large bowl, combine all the prepped veggies. Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
Arrange the vegetables around the chicken in the sheet pan.
Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and the veggies are tender with a slight crunch. Allow the chicken to sit for a few minutes before slicing it.
Garnish with chopped parsley.

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