Herb Chicken & Roasted Veggie Bake
Herb Chicken & Roasted Veggie Bake is a delightful one-pan meal that combines juicy chicken and colorful roasted vegetables, all infused with fragrant herbs. This easy-to-prepare dish is perfect for busy weeknights, offering a wholesome and satisfying dinner in under an hour. With minimal cleanup required, it’s as convenient as it is delicious—ideal for impressing family or friends!
- 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 1.5 lbs)
- 2 cups bell peppers (mixed colors, chopped)
- 1 medium zucchini (sliced)
- 1 medium red onion (chopped)
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper on both sides.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces, then place them in the baking dish alongside the chicken.
- Drizzle olive oil over all ingredients and sprinkle with garlic powder and fresh herbs.
- Pour balsamic vinegar over everything for added flavor.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Nutrition
- Serving Size: 1/4 of recipe (approximately 8 oz)
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg