Description
Savor the delightful combination of juicy herb-marinated chicken and vibrant roasted vegetables in this easy-to-make dish that’s perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup bell peppers, chopped (mix of red, yellow, and green)
- 1 cup zucchini, sliced into half-moons
- 1 cup red onion, chopped
- Fresh herbs (rosemary, thyme, parsley) to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Prepare the Chicken: Season the chicken breasts generously with salt, pepper, garlic powder, and drizzle with olive oil. Place them in the prepared baking dish.
- Chop the Veggies: Chop bell peppers, zucchini, and red onion into bite-sized pieces. In a bowl, toss them with olive oil and season with salt and pepper.
- Arrange Everything: Spread the seasoned veggies around the chicken in the baking dish. Sprinkle fresh herbs over everything.
- Roast Away: Roast in the preheated oven for about 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Serve It Up: Transfer portions onto plates and drizzle with any remaining juices from the baking dish for added flavor.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Feel free to customize vegetables based on seasonal offerings or personal preferences. For a Mediterranean twist, sprinkle feta cheese before serving or drizzle balsamic glaze for an extra flavor boost.