@christopherhopkins1: Garlic Herb Chicken & Veggie Sheet Pan Dinner Ingredients: - 4 boneless, skinless chicken breasts - 2 cups broccoli florets - 2 cups baby carrots - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large mixing bowl, combine olive oil, minced garlic, dried Italian herbs, salt, and pepper. Whisk the mixture until it is well blended. 3. Place the chicken breasts into the bowl, ensuring they are completely coated with the garlic herb blend. Allow the chicken to marinate for about 15 minutes to enhance the flavor. 4. Arrange the marinated chicken breasts in the center of a large sheet pan. Surround the chicken with broccoli florets, baby carrots, and sliced red and yellow bell peppers. Drizzle any excess garlic herb mixture over the vegetables. 5. Roast in the oven for 25-30 minutes, or until the chicken is fully cooked (the internal temperature should reach 165°F or 75°C) and the vegetables are tender. 6. Remove the sheet pan from the oven and let the meal rest for 5 minutes. Garnish with freshly chopped parsley before serving. Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Serves: 4 Calories per serving: 320 kcal

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