Description
A healthy and flavorful one-pan meal featuring juicy baked Italian chicken with a colorful medley of roasted vegetables.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place the chicken breasts on a large baking sheet lined with parchment paper.
- In a large bowl, toss the broccoli, bell peppers, zucchini, and onion with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
- Arrange the vegetables around the chicken breasts on the baking sheet.
- Sprinkle additional seasoning or Parmesan cheese over the top if desired.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Cut vegetables into similar sizes for even cooking.
- Swap or add your favorite vegetables like carrots or mushrooms.
- For extra flavor, marinate the chicken in Italian dressing before baking.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg