Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 2 medium zucchinis, sliced into thick rounds
- 1 medium red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Place chicken breasts on the baking sheet and drizzle with olive oil. Season generously with garlic powder, oregano, salt, and pepper.
- In a bowl, toss bell peppers, zucchini, and red onion with the remaining olive oil and seasonings; spread around the chicken on the baking sheet.
- Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Notes
- For added flavor, marinate the chicken for at least one hour before cooking.
- Feel free to swap vegetables based on seasonal availability or personal preference; sweet potatoes or asparagus work well too!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g) with vegetables
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg