Description
Experience the Mediterranean flavors of Herb Chicken & Roasted Veggie Bake, featuring juicy chicken and colorful roasted vegetables, all in one delightful dish.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Prepare Your Chicken: Season the boneless chicken breasts generously with salt and pepper. For added flavor, mix in garlic powder if desired.
- Chop the Vegetables: Slice the bell peppers, zucchini, and red onion into bite-sized pieces for even roasting.
- Toss Everything Together: In a large bowl, combine the chopped veggies with olive oil, oregano, thyme, salt, and pepper. Mix well until everything is coated.
- Assemble in Baking Dish: Place the seasoned chicken breasts in the baking dish and surround them with the vegetable mixture.
- Roast Away: Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender but not mushy.
- Serve: Transfer to plates and drizzle with any remaining juices from the baking dish for enhanced flavor.
Nutrition
- Serving Size: Approximately 1 chicken breast with veggies (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg
Keywords: Customize vegetables based on your preferences or seasonality; alternatives include broccoli or asparagus. For added heat, sprinkle red pepper flakes before roasting.