Description
A delightful dish that combines juicy chicken and colorful vegetables, perfect for any meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp garlic powder
- 2 medium zucchinis, sliced
- 1 cup broccoli florets
- 1 cup baby potatoes, halved
- 2 medium carrots, chopped
- 1 cup parsnips, chopped
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- Salt & pepper to taste
- 1 tbsp fresh parsley or chives for garnish
Instructions
- Rub the chicken breasts with olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper. Place them in a preheated oven at 400°F for 20-25 minutes until cooked through.
- Toss the halved baby potatoes, chopped carrots, and parsnips in olive oil, rosemary, salt, and pepper. Roast them in the oven at 400°F for about 30-35 minutes, until they are fork-tender.
- While the chicken and root veggies roast, heat a skillet over medium heat. Sauté the sliced zucchini and broccoli florets with a splash of olive oil, salt, and a sprinkle of garlic powder, cooking them for 5-7 minutes until tender.
- Once the chicken is done, let it rest for a few minutes. Then, shred or chop it into bite-sized pieces and sprinkle with fresh herbs.
- On a plate, layer the chicken, roasted veggies, and sautéed greens. Finish with a garnish of chopped parsley or chives.
Notes
Use fresh herbs for better flavor. Cut vegetables evenly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, roasted vegetables, healthy dinner