Herb Chicken & Roasted Veggie Bake
Herb Chicken & Roasted Veggie Bake is a vibrant and flavorful dish that transforms simple ingredients into a comforting meal. Juicy chicken breasts are paired with colorful roasted vegetables, infused with aromatic herbs like rosemary and thyme. This easy-to-follow recipe is perfect for busy weeknights or weekend gatherings, making dinner feel special without the fuss. Enjoy a culinary experience that brings warmth and joy to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, diced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spray a large baking dish with nonstick cooking spray or drizzle with olive oil.
- Place chicken breasts in the baking dish; season generously with salt and pepper.
- In a bowl, combine zucchini, bell peppers, and red onion. Toss with olive oil, rosemary, thyme, salt, and pepper.
- Arrange vegetable mixture around chicken in the baking dish.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Feel free to swap vegetables based on seasonal availability or personal preference. For added flavor, marinate chicken in olive oil and herbs for at least 30 minutes prior to cooking. Leftovers can be stored in an airtight container in the fridge for up to four days.