Skinny Sheet Pan Chicken with Mushrooms and Onions

A quick, healthy sheet-pan meal of seasoned bite-sized chicken with mushrooms, zucchini, and red onion roasted until tender.

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 servings

1.5 to 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
1 large red onion cut into large chunks
8 ounces baby portobello mushrooms keep whole; white button mushrooms may be substituted
1 medium or large zucchini cut into large bite-sized pieces
3 tablespoons olive oil
1 teaspoon paprika or to taste; smoked paprika may be substituted
1/2 teaspoon dried oregano or to taste
1 teaspoon kosher salt or to taste
3/4 teaspoon freshly ground black pepper or to taste
1 to 2 tablespoons fresh parsley flat-leaf, finely minced for garnish; optional (basil, thyme, or other herbs may be substituted)

Preheat the oven to 425°F (use convection if available) and line a baking sheet with aluminum foil for easier cleanup.
Place the chicken pieces, red onion chunks, whole mushrooms (stem/gill side up), and zucchini pieces in a large mixing bowl or directly on the prepared baking sheet.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with paprika, dried oregano, kosher salt, and black pepper.
Toss everything thoroughly with your hands or tongs so the oil and seasonings coat the chicken and vegetables evenly.
Spread the chicken and vegetables in an even layer on the baking sheet and roast for about 20 minutes, or until the chicken is cooked through and the vegetables are tender; start checking at 15 minutes if pieces are small.
Optionally rotate the baking sheet halfway through roasting for more even browning.
Remove from the oven, garnish with the minced parsley if using, and serve immediately.