Description
Experience the delightful combination of juicy chicken and colorful roasted veggies in this easy, one-pan meal that’s perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Juice of 1 lemon
- 1 cup zucchini, sliced
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with nonstick cooking spray.
- In a bowl, combine olive oil, minced garlic, thyme, rosemary, lemon juice, salt, and pepper. Drizzle over the chicken breasts and coat thoroughly.
- Slice zucchini, bell peppers, and carrots into even pieces for uniform cooking.
- Place seasoned chicken in the center of the sheet pan and arrange the vegetables around it.
- Bake in the preheated oven for about 25-30 minutes until chicken is cooked through and veggies are tender.
- Transfer to plates and drizzle any pan juices over the top before serving.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Customize vegetables based on what’s available; broccoli or asparagus work beautifully. Ensure all ingredients are cut uniformly for even roasting. Leftovers can be stored in an airtight container for up to four days.