Description

A healthy and flavorful one-pan meal featuring juicy Italian-seasoned chicken baked with a medley of fresh vegetables. Perfect for a simple weeknight dinner.

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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

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Instructions

Preheat oven to 400°F (200°C).
Place chicken breasts on a large baking sheet lined with parchment paper or lightly greased.
Arrange broccoli, bell peppers, zucchini, and red onion around the chicken.
Drizzle olive oil over the chicken and vegetables.
Sprinkle Italian seasoning, garlic powder, salt, and pepper evenly over everything.
Toss the vegetables lightly to coat in oil and seasoning.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
If using, sprinkle Parmesan cheese over the dish during the last 5 minutes of baking.
Remove from oven and let rest for 5 minutes before serving.

Notes

Use any vegetables you have on hand such as carrots or green beans.
Make it spicier with red pepper flakes or chili powder.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg