Description
A simple one-pan dish with juicy herb chicken and roasted vegetables. Easy to prepare and packed with flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken and vegetables with olive oil, rosemary, thyme, garlic powder, salt, and black pepper.
- Spread evenly on a baking sheet.
- Bake for 25 minutes or until chicken is cooked through.
- Serve hot.
Notes
- Use fresh herbs if available.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: one-pan chicken, roasted veggies, easy dinner, healthy meal