Description
A healthy and flavorful one-pan meal featuring tender baked Italian-seasoned chicken with a medley of roasted vegetables.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a small bowl, mix olive oil, basil, oregano, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Place chicken breasts in the center of the baking dish.
- Arrange broccoli, bell peppers, zucchini, and onion around the chicken.
- Drizzle the olive oil and herb mixture evenly over the chicken and vegetables. Toss the vegetables lightly to coat.
- If using, drizzle balsamic vinegar over everything for added flavor.
- Bake in the preheated oven for 25–30 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.
- Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
- You can substitute chicken thighs if preferred.
- Use any seasonal vegetables you have on hand.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg