Description
A nutritious and easy recipe for baked chicken breast paired with flavorful roasted vegetables, perfect for healthy eating.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups mixed veggies (zucchini, bell peppers, carrots)
- 1 tablespoon olive oil for veggies
- Salt and pepper to taste for veggies
- Optional: A sprinkle of dried herbs (rosemary or thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and rub with olive oil, then season with garlic powder, onion powder, paprika, salt, and pepper.
- Chop the veggies into bite-sized pieces and toss with olive oil, salt, and pepper in a bowl.
- Place the chicken on one side of a baking sheet and the veggies on the other side.
- Bake in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing and serving with the roasted veggies.
Notes
For added flavor, consider marinating the chicken or adding cayenne for spice. Feel free to use seasonal veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg