Easy Oven-Baked Chicken Breast with Vegetables
Juicy chicken breasts roasted with colorful vegetables in one pan for a healthy, complete dinner that's ready in under 30 minutes. Perfect for busy weeknights when you want minimal cleanup.
Ingredients
Ingredients
- 4 pieces chicken breasts boneless, skinless, about 6 oz each
- 2 tbsp olive oil divided
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cups broccoli florets cut into bite-sized pieces
- 1 cup cherry tomatoes halved
- 1 cup bell peppers red and yellow, sliced
- 1 cup zucchini sliced into half-moons
- 1 tsp Italian seasoning
- 1 tbsp lemon juice freshly squeezed
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, you can season the chicken and chop the vegetables up to 24 hours in advance. Substitute any vegetables you have on hand - carrots, green beans, or asparagus work well. For extra flavor, add fresh herbs like thyme or rosemary before baking.