This hearty and colorful dish combines juicy, herb-seasoned chicken with a medley of perfectly roasted vegetables for a comforting, nutritious meal. The caramelized sweetness of the roasted veggies pairs beautifully with the savory chicken, making it a family favorite for busy weeknights or casual dinner gatherings. With minimal prep and a simple seasoning?mix, this recipe is as easy as it is flavorful, ensuring a well-balanced meal packed with vibrant, wholesome ingredients.
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INGREDIENTS:
For the chicken:
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? 4 boneless, skinless chicken breasts
? 2 tablespoons?
?olive oil
? 1 teaspoon garlic powder
? 1 teaspoon paprika
? 1 teaspoon dried thyme
? 1 teaspoon salt
? ? teaspoon black pepper
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For the vegetable medley:
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? 1 red bell pepper, cut into chunks
? 1 yellow bell pepper, cut into chunks
? 1 zucchini, sliced into rounds
? 1 red onion, cut into wedges
? 2 cups broccoli florets
? 2 medium carrots, sliced into rounds
? 3 tablespoons olive oil
? 1 teaspoon dried oregano
? 1 teaspoon garlic powder
? 1 teaspoon salt
? ? teaspoon black pepper
? 1 tablespoon balsamic vinegar (optional)
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INSTRUCTIONS:
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1. Preheat the oven to 400¡ãF (200¡ãC). Line a large baking sheet with parchment paper or lightly grease it.
2. Season the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix the garlic powder, paprika, thyme, salt, and black pepper. Rub
the seasoning mixture evenly over the chicken. Drizzle with olive oil and set aside.
3. Prepare the vegetables: In a large bowl, combine the bell peppers, zucchini, onion, broccoli, and carrots. Drizzle with olive oil, then sprinkle with
oregano, garlic powder, salt, and black pepper. Toss until evenly coated. For added flavor, drizzle with balsamic vinegar.
4. Arrange on the baking sheet: Place the seasoned chicken breasts on one side of the baking sheet. Spread the vegetable medley on the other side, ensuring
the pieces are evenly distributed in a single layer.
5. Roast the chicken and vegetables: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165¡ãF (74¡ãC)
and the vegetables are tender and slightly caramelized.
6. Serve: Let the chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables, and enjoy a flavorful, wholesome meal.
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OPTIONAL GARNISH:
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? Fresh parsley, chopped
? A squeeze of fresh lemon juice
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