Roasted Veggies and Chicken Recipe
This recipe is a great option for a healthy and balanced meal that's packed with flavor and nutrition. With juicy chicken and a variety of colorful veggies, this dish is a perfect way to get your daily dose of fiber and essential vitamins.
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Ingredients
- 2 Chicken Breasts Trimmed
- 1 Medium Sweet Potato Peeled And Chopped Into Small Cubes
- 1 Red Bell Pepper Chopped Into Small Pieces
- 1 Zucchini Chopped Into Small Pieces
- 1 tbsp Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Garlic Powder
- Salt & Pepper To Taste
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the chopped sweet potato, bell pepper, and zucchini.
- Add olive oil, dried thyme, garlic powder, salt, and pepper to the bowl and toss to coat the veggies.
- Place the chicken breasts on a baking sheet and season with salt and pepper.
- Spread the veggies evenly around the chicken on the baking sheet.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the veggies are tender and lightly browned.
- Let the chicken rest for a few minutes before slicing and serving with the roasted veggies.
Nutrition
Serving: 1.5 of recipeCalories: 386kcalCarbohydrates: 28gProtein: 51gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 145mgSodium: 587mgPotassium: 1522mgFiber: 5gSugar: 7gVitamin A: 16410IUVitamin C: 32mgCalcium: 79mgIron: 3mg
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