Description
One-Pan Chicken and Veggies is a healthy and easy meal for any night.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and place them in a large bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, minced garlic, salt, and pepper. Toss to coat the chicken evenly.
- In a separate bowl, combine the broccoli, bell peppers, and cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the vegetables.
- In a large baking dish or sheet pan, arrange the seasoned chicken breasts in the center and surround them with the mixed vegetables.
- Place the pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- Adjust the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg