Baked Chicken Breasts and Vegetables
Baked Chicken Breasts and Vegetables is a healthy, one-pan dinner.Juicy chicken pairs perfectly with tender, roasted vegetables.It’s easy to prepare with minimal cleanup.Ideal for meal prep, family dinners, or weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Place vegetables in the pan, drizzle with 2 tablespoons olive oil, and season with salt, pepper, garlic powder, oregano, and paprika. Toss to coat evenly.
- Arrange chicken breasts among the vegetables. Brush chicken with remaining olive oil and season both sides with salt and pepper.
- Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for 2–3 minutes at the end for extra color.
- Remove from oven, squeeze lemon juice over the dish, and garnish with fresh herbs before serving.
Notes
- Pound chicken breasts evenly for uniform cooking.
- Use a meat thermometer to avoid overcooking.
- Adjust vegetables based on seasonal availability.
- Marinating the chicken adds extra flavour but is optional.
- This recipe is naturally gluten-free.