Description
A healthy and flavorful one-pan meal featuring juicy baked Italian-seasoned chicken and a medley of colorful roasted vegetables. Perfect for an easy weeknight dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, add chicken breasts, zucchini, bell peppers, red onion, and cherry tomatoes.
- Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Spread the chicken and vegetables on a large baking sheet in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove from oven and garnish with fresh parsley before serving.
Notes
- You can substitute chicken breasts with chicken thighs for more flavor.
- Try adding mushrooms or broccoli for extra veggies.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg