Brown's Smoked Paprika Chicken with Roasted Veggies
Chicken breasts marinated in smoky paprika and garlic, roasted with colorful vegetables for a vibrant, flavorful meal. This american-inspired sheet pan ready in about 43 minutes pairs medium chicken breasts, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium chicken breasts
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 medium zucchini
- 1 red bell peppers
- 1 small onion
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat 2 medium chicken breasts dry, then season with 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Toss 1 medium diced zucchini, 1 diced red bell pepper, and 1 small diced onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan. Spread in a single layer.
- Step 3: Place seasoned chicken breasts on top of the vegetables on the sheet pan. Roast for 25-28 minutes until chicken reaches 165°F internally and vegetables are tender with slightly charred edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Smoked Paprika Chicken with Roasted Veggies take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brown's Smoked Paprika Chicken with Roasted Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium chicken breasts from drying out.
Can I substitute ingredients in Brown's Smoked Paprika Chicken with Roasted Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown's Smoked Paprika Chicken with Roasted Veggies for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown's Smoked Paprika Chicken with Roasted Veggies?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
