Description
A colorful, flavorful dish packed with nutrition, featuring roasted vegetables and lean chicken.
Ingredients
Scale
- 4 pieces Chicken Breast (skinless and boneless)
- 2 Bell Peppers (mixed colors)
- 1 large Zucchini
- 2 medium-sized Carrots
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt and Pepper (to taste)
- 3 tablespoons Olive Oil
- 1 tablespoon Fresh Thyme or Rosemary (chopped)
- Greek Yogurt (for serving, optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Chicken: In a mixing bowl, drizzle chicken breasts with olive oil, garlic powder, paprika, salt, and pepper, and massage the spices into the chicken.
- Slice the Vegetables: Slice bell peppers, zucchini, and carrots into bite-sized pieces.
- Mix the Veggies: Toss the sliced vegetables with olive oil, salt, pepper, and fresh herbs in a separate bowl.
- Roast the Chicken: Place seasoned chicken breasts on a baking sheet and surround them with colored veggies.
- Bake: Roast for 25-30 minutes until chicken reaches 165°F (75°C).
- Rest and Serve: Let rest for five minutes before serving, optionally topped with Greek yogurt.
Notes
Feel free to substitute chicken with shrimp, salmon, or tofu. Different veggies can also be included for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: roasted chicken, high-protein, roasted vegetables, healthy dinner