Description
This recipe features tender, juicy chicken marinated in a lemon-herb blend, roasted alongside a colorful assortment of vegetables. It’s a healthy and flavorful meal, perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/2 red onion, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine 1 tablespoon olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- On a large baking sheet, toss red bell pepper, yellow bell pepper, broccoli, carrots, and red onion with the remaining 1 tablespoon olive oil.
- Arrange the chicken breasts among the vegetables on the baking sheet.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- Serve hot.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the marinade.
- Feel free to use your favorite vegetables. Zucchini, cherry tomatoes, or asparagus would also be delicious.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg