Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper to make the marinade.
- Place chicken breasts in a large bowl or zip-top bag and coat thoroughly with the marinade.
- Toss zucchini, bell peppers, and cherry tomatoes with a little olive oil, salt, and pepper in another bowl.
- Line a sheet pan with parchment paper or a silicone baking mat. Arrange the marinated chicken in the center and spread vegetables evenly around it.
- Roast in the oven for 25-30 minutes, until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Sprinkle chopped parsley or basil on top before serving for added freshness.
Notes
- Feel free to substitute chicken with fish fillets or tofu for vegetarian options.
- Use fresh herbs instead of dried spices for a more intense flavor.
- Add red pepper flakes for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg