Sheet Pan Chicken & Roasted Vegetables | Jenny Can Cook

Ingredients

• 4 boneless, skinless chicken breasts
• 1 large red bell pepper, cut into chunks
• 1 large yellow bell pepper, cut into chunks
• 1 large green bell pepper, cut into chunks
• 2 medium zucchinis, sliced
• 2 medium carrots, peeled and sliced
• 1 large onion, halved and quartered
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste