Description
Enjoy a vibrant medley of tender chicken and colorful roasted vegetables in this quick, one-pan meal that’s perfect for busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, season the chicken breasts with salt and pepper. Drizzle with 2 tablespoons of olive oil, add minced garlic, thyme, and oregano. Toss to combine and let marinate while prepping veggies.
- Slice bell peppers into strips, zucchini into half-moons, and red onion into wedges. In a separate bowl, toss vegetables with remaining olive oil, salt, and pepper until coated.
- On a baking sheet, arrange the marinated chicken breasts and surround them with the seasoned vegetables.
- Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve warm, drizzling any leftover juices from the pan over the top for added flavor.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg
Keywords: - Marinate chicken overnight for enhanced flavor. - Customize veggies based on seasonal availability or personal preference. - For added zest, consider including lemon slices or a sprinkle of feta cheese before serving.