Description
A colorful, healthy meal combining tender chicken and a variety of fresh vegetables, all roasted together for a quick weeknight dinner.
Ingredients
- 1½ pounds chicken breasts (cut into 1-inch pieces, boneless and skinless)
- 2 zucchini (sliced into half circles)
- 1 yellow squash (sliced into half circles)
- 4 carrots (peeled and cut into circles)
- 1 red bell pepper (sliced into 1-inch strips)
- 1 red onion (sliced into 1-inch strips)
- 2 tablespoons olive oil (extra virgin)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees.
- Line a 12 x 17 baking sheet with parchment paper for easy cleanup.
- Spread the chicken, zucchini, squash, carrots, bell pepper, and red onion on the prepared baking sheet.
- Drizzle olive oil over everything on the baking sheet.
- In a small bowl, mix together the Italian seasoning, garlic powder, salt, onion powder, and black pepper.
- Pour the seasoning blend over the chicken and veggies on the baking sheet.
- Stir everything so it’s well coated. Then spread out the ingredients in a single layer.
- Bake for 20 minutes, stirring once halfway through, until the chicken is cooked and the veggies are tender.
- Top with any chopped fresh herbs you have, if desired. Serve and enjoy!
Notes
Feel free to customize with seasonal vegetables. Can be served with rice or quinoa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American