Chicken Tenderloins and Veggies
Elevate your weeknight dinner routine with this vibrant and nutritious recipe for Chicken Tenderloins and Veggies, a one-pan wonder that’s as easy to prepare as it is satisfying. Juicy, seasoned chicken tenderloins are marinated with a flavorful blend of olive oil, garlic powder, paprika, and Italian seasoning, then roasted to perfection alongside a rainbow of crispy-tender vegetables, including zucchini, bell peppers, carrots, and yellow squash. Ready in just 40 minutes, this healthy, oven-baked meal is packed with protein, fiber, and bold flavors, making it a great choice for busy families or meal prep enthusiasts. Serve it as is for a low-carb option, or pair it with your favorite grain for a heartier dish. Garnished with fresh parsley, this colorful dish is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 500 grams chicken tenderloins
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red onion
- 2 medium carrots
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, mix the olive oil, salt, black pepper, garlic powder, paprika, and Italian seasoning to create a marinade.
Place the chicken tenderloins in a large mixing bowl and pour half of the marinade over them. Toss to coat thoroughly and set aside to marinate while preparing the vegetables.
Wash and chop the red bell pepper, zucchini, yellow squash, red onion, and carrots into bite-sized pieces. Ensure they are roughly similar in size for even cooking.
Transfer the chopped vegetables to a separate bowl and pour the remaining marinade over them. Toss until all the veggies are evenly coated.
Spread the marinated vegetables in an even layer on the prepared baking sheet. Add the chicken tenderloins on top of the vegetables.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from oven and let rest for 2-3 minutes. Optionally, garnish with fresh parsley before serving.
Serve warm and enjoy this healthy, well-balanced meal!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
