One-Pan Chicken and Veggies
A simple and flavorful one-pan meal featuring juicy chicken breasts and vibrant vegetables, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 2 chicken breasts
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss together the chicken breasts, broccoli florets, sliced bell pepper, and zucchini.
- Drizzle the olive oil over the mixture, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss everything until well coated.
- Spread the chicken and vegetables in a single layer on a baking sheet.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Once done, take the pan out of the oven and let it cool slightly before serving warm.
Notes
Use a meat thermometer to check chicken’s doneness. Feel free to swap out the veggies for whatever you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://doughgirlbylea.com/one-pan-chicken-with-vegetables/