High Protein Roasted Chicken and Vegetables
Elevate your meal prep game with this High Protein Roasted Chicken and Vegetables recipe, a flavorful and nutritious one-pan wonder that's perfect for busy weeknights or healthy eating goals. Tender, spiced boneless chicken breasts are roasted alongside a vibrant medley of red bell peppers, zucchini, broccoli, and red onion, ensuring every bite is packed with protein and essential nutrients. Seasoned with a savory blend of garlic powder, paprika, and thyme, this dish brings bold flavors while keeping prep simple and cleanup minimal. Ready in under an hour, it’s ideal for those seeking a balanced, wholesome dinner or quick meal-prep solution. Serve this lean, gluten-free recipe fresh from the oven for a satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 medium Red bell pepper
- 2 medium Zucchini
- 2 cups Broccoli florets
- 1 medium Red onion
Instructions
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and black pepper.
Place the chicken breasts on a cutting board. Drizzle 1 tablespoon of olive oil over the chicken and rub it in to coat evenly.
Sprinkle the spice mix over both sides of the chicken breasts, pressing it down gently to make it stick.
Arrange the seasoned chicken breasts on one side of the prepared baking sheet.
Cut the red bell peppers and zucchini into 1-inch pieces, slice the red onion, and place them along with the broccoli florets in a large bowl.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables and toss to coat.
Spread the vegetables in an even layer on the other side of the baking sheet next to the chicken breasts.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Serve the sliced chicken breasts with the roasted vegetables on the side.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6674 mg | 290% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 43.6 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3426 mg | 73% | |
*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.
