Description
Delight in this vibrant one-pan meal featuring juicy chicken and colorful vegetables, perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, cut into wedges
- 1/2 cup Kalamata olives
- Juice and zest of 1 lemon
- 3 tbsp olive oil
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Prepare the Chicken: In a large bowl, combine chicken breasts with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat evenly.
- Add the Vegetables: Add cherry tomatoes, zucchini slices, red onion wedges, and Kalamata olives to the bowl. Toss well to combine.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture evenly on the prepared sheet pan ensuring space between items for proper roasting.
- Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until chicken reaches an internal temperature of at least 165°F (75°C) and vegetables are tender-crisp.
- Serve It Up: Remove from oven and let rest for about five minutes before serving. Drizzle any leftover juices over plated servings for added flavor.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Marinating chicken for at least one hour enhances flavor. Feel free to substitute chicken with shrimp or tofu and experiment with other vegetables like bell peppers or asparagus.