Description
This vibrant sheet-pan meal combines juicy herb-seasoned chicken and colorful roasted vegetables, delivering a wholesome, flavorful experience that’s perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or spray it with nonstick cooking spray.
- Prepare the Chicken: In a mixing bowl, combine olive oil, minced garlic, dried herbs, salt, and pepper. Add chicken breasts and toss until they are fully coated.
- Chop the Veggies: Cut mixed vegetables into bite-sized pieces for even cooking.
- Arrange on Baking Sheet: Place seasoned chicken in the center of the prepared baking sheet. Surround with chopped vegetables.
- Roast: Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Serve: Once cooked, remove from the oven and serve immediately. Drizzle with additional olive oil or a squeeze of lemon juice if desired.
Nutrition
- Serving Size: 1 chicken breast with mixed veggies (approx. 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: - Customize with seasonal vegetables like Brussels sprouts or asparagus. - Marinating chicken overnight enhances flavor. - Ensure vegetables are cut uniformly for even roasting.