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

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)

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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.