Description
Experience a vibrant explosion of flavors with this easy one-pan meal featuring succulent chicken and fresh vegetables, all roasted to perfection.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 bell peppers (red and yellow), sliced
- 1 medium zucchini, cut into bite-sized pieces
- 1 medium red onion, thinly sliced
- 1/2 cup pitted olives (green or kalamata)
- 2 tsp dried oregano
- 2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Prepare Your Chicken: In a large bowl, combine chicken breasts with olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Ensure all pieces are evenly coated.
- Chop Your Veggies: Slice bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper until well coated.
- Assemble on Sheet Pan: Place the marinated chicken in the center of the prepared sheet pan. Arrange the chopped vegetables around the chicken.
- Roast Away: Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender but slightly crisp.
- Serve It Up: Transfer everything to plates and drizzle any pan juices over for extra flavor.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to swap out veggies like asparagus or broccoli based on your preferences. Marinating the chicken for an hour or more will enhance its flavor.