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Turmeric chicken bites with roasted peppers and onions
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Turmeric Chicken Bites with Roasted Peppers and Onions

These Turmeric Chicken Bites with Roasted Peppers and Onions are an easy sheet pan recipe packed with Mediterranean-inspired flavor. Tender chicken breast pieces are seasoned with turmeric, smoked paprika, garlic, and oregano, then roasted alongside colorful bell peppers and sweet onions until perfectly caramelized. They're perfect for salads, grain bowls, wraps, meal prep, or an easy weeknight dinner.
Course Main Course, Meal Prep
Cuisine American, Mediterranean
Diet Gluten Free
Keyword meal prep chicken, Mediterranean chicken recipe, roasted chicken and vegetables, sheet pan chicken and peppers, turmeric chicken bites, turmeric chicken breast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 290kcal

Equipment

  • Large sheet pan
  • mixing bowl
  • Measuring spoons
  • Cutting board
  • Sharp knife

Ingredients

  • 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch crushed red pepper flakes optional

Instructions

  • Preheat oven to 425°F (220°C).
  • Add the chicken pieces, sliced bell peppers, and sliced onion to a large sheet pan.
  • Drizzle with olive oil and sprinkle with turmeric, smoked paprika, garlic powder, oregano, salt, black pepper, and crushed red pepper flakes.
  • Toss everything together until evenly coated with the seasoning mixture.
  • Spread into an even layer, making sure the chicken and vegetables have some space between them for better browning.
  • Roast for 20–25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
  • Serve immediately or use in salads, grain bowls, wraps, or meal prep containers.

Notes

  • Cut the chicken into uniform pieces for even cooking.
  • If the vegetables release excess moisture, switch the oven to broil for the last 2–3 minutes to encourage browning.
  • Add zucchini, mushrooms, or cherry tomatoes for additional vegetables.
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 290kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 638mg | Potassium: 838mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1299IU | Vitamin C: 97mg | Calcium: 32mg | Iron: 2mg