Easy Chicken and Garden Veggies
Delight your taste buds with this vibrant and healthy 'Easy Chicken and Garden Veggies' recipe, a one-pan wonder that's perfect for busy weeknights! Juicy, perfectly seasoned chicken breasts are seared to golden perfection before being roasted alongside a medley of colorful, nutrient-packed vegetables like cherry tomatoes, zucchini, bell peppers, and broccoli. Infused with aromatic garlic, dried Italian seasoning, and a touch of paprika, this dish delivers bold, wholesome flavors in every bite. Ready in just 40 minutes with minimal cleanup, it's an effortless way to enjoy a nutritious dinner. Garnish with fresh parsley and serve with tangy lemon wedges for a refreshing finish. Perfect for family meals or meal prepping, this recipe is a deliciously simple way to eat well without the hassle!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, sliced into rounds
- 1 large bell pepper, diced
- 1 cup broccoli florets
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 pieces lemon wedges (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and season both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of paprika.
In a large oven-safe skillet or sheet pan, drizzle 2 tablespoons of olive oil and spread it evenly.
Place the chicken breasts in the pan and sear them over medium heat for 2-3 minutes on each side, just until lightly browned. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil, minced garlic, cherry tomatoes, zucchini rounds, diced bell pepper, and broccoli florets. Stir to coat the vegetables in the oil.
Season the vegetables with 2 teaspoons of dried Italian seasoning and mix well.
Nestle the seared chicken breasts back into the pan with the vegetables.
Transfer the skillet or sheet pan to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes.
Garnish with freshly chopped parsley and serve with optional lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 29.3 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4307 mg | 92% | |
*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.
