Herb Chicken & Roasted Veggie Bake
Herb Chicken & Roasted Veggie Bake is a delightful one-pan dish that combines juicy boneless chicken breasts with a colorful medley of roasted vegetables. Infused with fragrant herbs and kissed by the oven’s warmth, this easy recipe brings comfort and flavor to your table in under an hour. Perfect for busy weeknights or family gatherings, this nutritious meal will become a new favorite!
- 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 (1.5 lbs)
- 4 cloves fresh garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bell peppers (red and yellow), chopped
- 1 medium zucchini, chopped
- 1 medium red onion, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Season chicken breasts with salt and pepper on both sides and place them in the baking dish.
- In a large bowl, combine bell peppers, zucchini, and red onion with olive oil, oregano, thyme, salt, and pepper until evenly coated.
- Arrange the seasoned veggies around the chicken in the baking dish. Drizzle any remaining olive oil over everything.
- Roast in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving directly from the dish or plate.
Nutrition
- Serving Size: 1 chicken breast with veggies (about 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 100mg
Keywords: - Substitute seasonal vegetables based on availability or personal preference. - For added flavor, marinate the chicken in herbs and olive oil for at least 30 minutes before cooking. - Store leftovers in an airtight container for up to four days; reheat covered to maintain moisture.