Sheet Pan Sausage and Peppers with Chicken

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 lb Italian sausage
• 3 bell peppers (any color)
• 1 onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Cut chicken breasts into 1-inch pieces. Slice Italian sausage into 1-inch thick rounds. Core and slice bell peppers and onion into 1/2-inch strips.
3. In a large bowl, combine the chicken, sausage, bell peppers, and onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, salt, and black pepper. Toss until everything is evenly coated.
4. Spread the seasoned chicken, sausage, and vegetables in a single layer on the prepared sheet pan.
5. Roast for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F / 74°C), sausage is browned, and vegetables are tender-crisp. Flip ingredients halfway through cooking for even browning.
6. Garnish with fresh parsley, if desired, and serve hot.