Brown's Smoked Paprika Chicken with Roasted Veggies

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Chicken breasts marinated in smoky paprika and garlic, roasted with colorful vegetables for a vibrant, flavorful meal. This American-inspired sheet-pan recipe, ready in about 43 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.