Description
Delight in the vibrant flavors of succulent chicken and colorful roasted vegetables, enhanced by aromatic herbs for a comforting and easy-to-make meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchinis, sliced
- 1 large red onion, cut into wedges
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 4 garlic cloves, minced
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking dish by spraying it with nonstick cooking spray.
- Season the chicken breasts with salt and pepper on both sides. Drizzle lightly with olive oil.
- Chop the bell peppers and zucchini into bite-sized pieces. Slice the red onion into wedges. Toss all vegetables in a bowl with olive oil, rosemary, and thyme.
- Place seasoned chicken breasts in the center of the baking dish and surround them with the mixed veggies.
- In a small bowl, mix minced garlic with lemon juice. Drizzle this mixture over the chicken and vegetables.
- Roast in the preheated oven for about 30-35 minutes or until chicken reaches an internal temperature of at least 165°F (75°C).
- Transfer to plates and drizzle any remaining sauce over the dish before serving.
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 330
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: - Feel free to substitute seasonal vegetables like Brussels sprouts or add spinach for extra nutrition. - For added flavor, marinate chicken for at least 30 minutes before roasting.