Chicken and Veggie Bake
Description
A hearty, healthy, and easy-to-make one-pan meal featuring tender chicken breasts baked with a colorful medley of vegetables, lightly seasoned with herbs and olive oil. This dish is perfect for meal prep or a family dinner, offering balanced nutrition and loads of flavor.
Ingredients (Serves 4)
2 large boneless, skinless chicken breasts (approx. 500g total)
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
Optional: 1/4 cup grated parmesan cheese
Fresh parsley for garnish
Instructions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare Chicken
Cut each chicken breast in half lengthwise for quicker cooking. Season with salt, pepper, garlic powder, and paprika.
Prepare Veggies
Chop all vegetables to uniform sizes. Place in a large bowl and toss with olive oil, oregano, salt, and pepper.
Assemble in Baking Dish
In a large baking dish, spread the veggies evenly. Nestle the chicken pieces on top.
Bake
Cover with foil and bake for 25 minutes. Remove foil, optionally sprinkle parmesan, and bake uncovered for an additional 10 minutes or until the chicken is cooked through and veggies are tender.
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Garnish and Serve
Garnish with chopped parsley before serving.
Nutritional Information (Per Serving)
Calories: ~380 kcal
Protein: 34g
Carbohydrates: 14g
Fat: 20g
Fiber: 4g
Sugars: 6g
Sodium: 280mg
Values may vary slightly based on specific ingredients used.
FAQs
Q: Can I use chicken thighs instead?
A: Yes, boneless, skinless thighs work well and add more flavor. Adjust cook time by 5-10 minutes if needed.
Q: Can I make this ahead of time?
A: Absolutely. Prep everything and refrigerate covered. Bake within 24 hours.
Q: Can I freeze this dish?
A: Yes. Bake, let cool, then store in airtight containers. Freeze for up to 2 months. Reheat thoroughly before serving.
Q: What other veggies can I use?
A: Carrots, green beans, asparagus, or mushrooms make great substitutes or additions.
Q: How do I know the chicken is cooked?
A: Use a meat thermometer—internal temp should reach
165°F (74°C).
Would you like a printable version or image of the finished dish?