Chicken with Roasted Vegetables and Gorgonzola
Elevate your weeknight dinner with this irresistible Chicken with Roasted Vegetables and Gorgonzola recipe! Juicy, herb-marinated chicken breasts are nestled among a medley of caramelized bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection. A sprinkling of crumbled Gorgonzola cheese adds a rich, tangy twist, perfectly complemented by a drizzle of sweet balsamic glaze. This oven-roasted dish is not only bursting with vibrant colors and flavors but also comes together in just 50 minutes, making it an effortless yet impressive meal. Garnished with fresh parsley, it's a wholesome, flavorful option for a crowd-pleasing dinner or a cozy family meal. Whether you're looking for a low-carb recipe or a simple way to enjoy roasted chicken and veggies, this dish will satisfy everyone at the table!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups mixed bell peppers, chopped
- 1 large zucchini, sliced
- 1 medium red onion, sliced
- 1.5 cups cherry tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup Gorgonzola cheese, crumbled
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create a marinade.
Rub the marinade evenly over the chicken breasts and set them aside.
In a large mixing bowl, toss the chopped bell peppers, zucchini slices, red onion, and cherry tomatoes with the remaining 2 tablespoons of olive oil. Season lightly with additional salt and pepper.
Spread the vegetables evenly on the prepared baking sheet. Nestle the chicken breasts among the vegetables.
Place the tray in the oven and roast everything for 30-35 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are caramelized and tender.
Remove the baking sheet from the oven and sprinkle the crumbled Gorgonzola cheese over the hot chicken and vegetables.
Drizzle the balsamic glaze over the entire dish for a touch of sweetness.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 49.0 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 891 mg | 69% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2423 mg | 52% | |
*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.
