Description
A quick and healthy one-pan chicken and vegetable meal perfect for busy weeknights. Simple prep, easy cleanup, and packed with flavor and nutrition.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces and vegetables with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Spread everything out on a large baking sheet in a single layer.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Optional: Drizzle with fresh lemon juice before serving.
- Serve hot and enjoy!
Notes
- You can use any vegetables you have on hand, like green beans, cauliflower, or mushrooms.
- For extra flavor, marinate the chicken ahead of time in your favorite marinade.
- This recipe is great for meal prep and stores well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg