Sheet Pan Chicken with Garden Vegetables

We had great luck with our bell peppers and tomatoes this year, which inspired a new recipe in our kitchen. The kids (1 & 4 YO) were all over it the first time I whipped it up. I make it pretty often now (because they’ll eat it!) It’s been a quick, delicious, FORGIVING recipe that you can alter as you see fit.

Forgiving. Ahh.

2 chicken breasts
1/4 white onion
1 large tomato
2 green peppers
2 Tbsp. olive oil
1 tsp. each of the following– salt, pepper, cumin, paprika, chili powder, minced garlic
2 cups Minute Rice
1/2 cup shredded sharp cheddar cheese
2 cups Water
1/2 cup Sharp Cheddar (Shredded)

  1. Spray your sheet pan with non-stick spray.
  2. Slice chicken breasts in half to create four equal sized servings. Place on baking sheet.
  3. Slice (not dice!) onion, peppers and tomato. Spread the veggies evenly over the chicken breasts.
  4. Sprinkle each of the spices evenly over the chicken breasts and slices of onion, pepper and tomato (sprinkling equals approximately 1 teaspoon of each– but you can add more or less or each depending on your taste. See? Forgiving!)
  5. Drizzle 2 tbsp. olive oil on top.
  6. Bake at 400 degrees for 20 minutes (make sure chicken is cooked through.)
  7. When the chicken & veggies have 10 minutes to go, follow the package directions for the rice. When the rice is finished, add 1/2 cup of shredded cheese and mix until melted.
  8. Serve chicken & veggies on top of a bed of rice.
  9. Enjoy!

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