Chicken and Veggies Sheet Pan Meal | UNL Food | Nebraska

Ingredients

• 4 chicken breasts, boneless, skinless, cut into 1-inch pieces
• 8 carrots, scrubbed with clean vegetable brush under running water, sliced into ½-inch rounds
• 4 bell peppers, gently rubbed under cold running water, sliced into chunks
• 8 stalks celery, scrubbed with clean vegetable brush under running water, chopped
• 8 green onions, gently rubbed under cold running water, chopped (optional)
• ¼ cup fresh parsley, gently rubbed under cold running water, chopped OR 1 teaspoon dried parsley
• ¼ cup olive oil
• ¼ teaspoon black pepper
• Salt to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder