Description
A quick, easy one-pan meal blending roasted chicken and vibrant vegetables with bold flavor. Minimal prep and maximum taste, featuring olive oil, herbs, and zesty veggies for a balanced, satisfying dish.
Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped
1/2 onion, chopped
1 zucchini, chopped
1 cup broccoli florets
1/2 cup tomatoes, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon paprika
Instructions
Preheat oven to 400°F (200°C)
Combine chopped chicken, bell pepper, onion, zucchini, broccoli, and tomatoes in a bowl
Drizzle olive oil, then add salt, pepper, Italian seasoning, and paprika
Mix thoroughly to coat all ingredients
Spread evenly on a baking sheet
Roast for 25 minutes until chicken is fully cooked and veggies are tender
Notes
Use chicken thighs if breasts are unavailable
Substitute with shrimp, tofu, or halal proteins
Reduce oil to 1 tablespoon for lower fat
Ensure all veggies are cut to similar sizes for even roasting
Omit paprika if avoided
Nutrition
- Serving Size: 1/4th of the recipe (1 serving)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg