One Pan Chicken and Veggies
A simple and delicious one-pan chicken and vegetables recipe that’s perfect for a quick and healthy weeknight dinner. Tender chicken breasts roasted alongside a colorful mix of fresh vegetables, seasoned with garlic, herbs, and olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the salt, black pepper, garlic powder, and dried Italian seasoning.
Place the chicken breasts on a large rimmed baking sheet or roasting pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the seasoning mixture evenly onto both sides of each breast.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and minced garlic.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the vegetables evenly around the chicken breasts on the baking sheet.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.