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Chicken Breast with Roasted Vegetables

Chicken Breast with Roasted Vegetables

By leathe francis

Total: 45 minutes
Main CourseDinner

Ingredients

  • 2 pieces chicken breast
  • 2 medium carrot
  • 1 large zucchini
  • 1 large red bell pepper
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions

1

Preheat the oven to 425°F (220°C).

2

Slice the carrots, zucchini, and red bell pepper into bite-sized pieces.

3

Place the vegetables in a large bowl. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to combine.

4

Spread the vegetables on a baking sheet in a single layer and place in the preheated oven.

5

While the vegetables are roasting, prepare the chicken breasts. Rub each piece with 1 tablespoon of olive oil, the remaining salt, black pepper, garlic powder, thyme, and rosemary.

6

After the vegetables have been roasting for 20 minutes, push them to the sides of the baking sheet and place the chicken breasts in the center.

7

Roast the chicken along with the vegetables for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

8

Remove from the oven, let the chicken rest for 5 minutes, then slice and serve alongside the roasted vegetables.

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Chicken Breast with Roasted Vegetables

By leathe francis

Main CourseDinner
Chicken Breast with Roasted Vegetables - chicken breast, carrot recipe

This Main Course Dinner recipe is ready in 45 minutes and features chicken breast, carrot, zucchini and other delicious ingredients. Contains 450 calories total.

45 minutes

Ingredients

  • 2 pieces chicken breast
  • 2 medium carrot
  • 1 large zucchini
  • 1 large red bell pepper
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions

1

Preheat the oven to 425°F (220°C).

2

Slice the carrots, zucchini, and red bell pepper into bite-sized pieces.

3

Place the vegetables in a large bowl. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to combine.

4

Spread the vegetables on a baking sheet in a single layer and place in the preheated oven.

5

While the vegetables are roasting, prepare the chicken breasts. Rub each piece with 1 tablespoon of olive oil, the remaining salt, black pepper, garlic powder, thyme, and rosemary.

6

After the vegetables have been roasting for 20 minutes, push them to the sides of the baking sheet and place the chicken breasts in the center.

7

Roast the chicken along with the vegetables for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

8

Remove from the oven, let the chicken rest for 5 minutes, then slice and serve alongside the roasted vegetables.

Nutritional Information

Calories per Serving: 450

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