This 15-minute one-pan meal is a quick and healthy dinner option. Tender roasted chicken breasts with a medley of colorful vegetables make for a delicious and nutritious meal.
Ingredients: 2 boneless, skinless chicken breasts. 2 cups of broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1 red onion, sliced. 2 cloves of garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Turn on your oven and heat it up to 425F 220C. Put the broccoli, red bell pepper, yellow bell pepper, zucchini, red onion, and minced garlic in a large bowl. Sprinkle dried oregano, dried thyme, salt, and pepper on top of the vegetables after adding the olive oil. Toss everything to cover it all. On both sides, salt and pepper the chicken breasts. Season the chicken breasts and put them on a baking sheet lined with parchment paper or a baking pan that doesn't stick. Toss the vegetables with the spices and place them around the chicken on the same baking sheet. Toss the vegetables once halfway through cooking and roast in a hot oven for 12 to 15 minutes, or until the chicken is cooked through and the vegetables are soft. Take it out of the oven and sprinkle fresh parsley on top. Don't forget to serve your chicken and vegetables hot and enjoy!
Prep Time: 5 minutes
Cook Time: 15 minutes
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