A delicious and healthy recipe for baked chicken breast served with a medley of roasted vegetables, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6–8 ounces each
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon dried oregano
¾ teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, optional
2 cups broccoli florets
2 medium carrots, peeled and sliced
1 medium red bell pepper, cut into chunks
1 medium yellow bell pepper, cut into chunks
1 medium zucchini, sliced into half-moons
1 small red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon fresh lemon juice (optional)
1 tablespoon chopped fresh parsley (optional)
1 tablespoon grated Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
Pat the chicken breasts dry with paper towels. If some pieces are much thicker than others, gently pound them to a more even thickness. In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, Italian seasoning, oregano, salt, black pepper, lemon juice, and minced garlic. Rub the seasoning mixture evenly over both sides of the chicken breasts.
Place the broccoli, carrots, bell peppers, zucchini, and red onion in a large mixing bowl. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, paprika, salt, and black pepper. Toss until all the vegetables are evenly coated.
Spread the seasoned vegetables across the prepared baking sheet in a single layer. Roast for 10 minutes.
Remove the baking sheet from the oven and make space among the vegetables for the chicken breasts. Arrange the chicken in a single layer and return the pan to the oven. Roast for another 18–25 minutes.
Check the thickest part of each chicken breast with a food thermometer. The chicken is ready when it reaches an internal temperature of 165°F.
Remove the pan from the oven and let the chicken rest for about 5 minutes. Drizzle the vegetables with fresh lemon juice and sprinkle with chopped parsley and grated Parmesan cheese, if desired.
Serve one chicken breast with a generous portion of roasted vegetables and enjoy!
Notes
Use a large baking sheet to avoid overcrowding the vegetables.
Cut vegetables into similar-sized pieces for even cooking.
Turn the vegetables once during cooking for even browning.
Let the chicken rest before serving to retain moisture.