Description
A simple and healthy oven-baked chicken dish with flavorful roasted vegetables, perfect for busy weeknights or meal prep.
Ingredients
- 4-6 pieces Boneless, skinless chicken breasts (Approximately 1.5 to 2 pounds)
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3-4 cups Mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 handful Fresh herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim excess fat from the chicken breasts and pat them dry.
- In a mixing bowl, combine olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.
- Coat the chicken breasts in the marinade and let sit for 10-15 minutes.
- Chop mixed vegetables into bite-sized pieces.
- Arrange the vegetables in the bottom of a casserole pan.
- Place the marinated chicken breasts on top of the vegetables.
- Sprinkle fresh herbs over the chicken and vegetables if desired.
- Cover the pan with aluminum foil and bake for 25-30 minutes.
- Check the internal temperature of the chicken; it should be at least 165°F (75°C).
- If not fully cooked, return to the oven without foil for an additional 5-10 minutes.
- Let the casserole rest for 5-10 minutes before serving.
- Slice the chicken and serve with the roasted vegetables.
Notes
Marinate the chicken longer for more flavor. Mix and match vegetables based on availability. For a crispier finish, remove the foil during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American