Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake
Experience a burst of flavors with this Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake. Juicy chicken breasts are complemented by a colorful medley of roasted vegetables, all seasoned with fresh herbs and spices. This hassle-free recipe is perfect for busy weeknights or cozy dinners, ensuring minimal cleanup without sacrificing taste. Delight your family and friends with this vibrant dish that’s as easy to prepare as it is delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 560g)
- 3 tbsp olive oil
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1 red bell pepper, chopped (150g)
- 1 yellow bell pepper, chopped (150g)
- 1 medium zucchini, sliced (200g)
- 1 medium red onion, chopped (150g)
- 2 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Chop bell peppers, zucchini, and red onion; toss with olive oil and herbs.
- Arrange chicken in the baking dish and surround with veggies; drizzle extra olive oil on top.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving; drizzle pan juices over the dish.
Nutrition
- Serving Size: 1 plate (approx. 370g)
- Calories: 380
- Sugar: 4g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg