A hearty, flavorful, and nutritious meal perfect for any day!
Ingredients:For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried rosemary
For the Roasted Vegetables:
2 cups baby potatoes, halved
2 carrots, sliced
1 small onion, chopped
1 cup broccoli florets
1 zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt & pepper to taste
Directions:
Prepare the Chicken:Preheat oven to 400°F (200°C).
Rub chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, black pepper, and rosemary.
Place on a baking tray lined with parchment paper.
Roast Potatoes & Carrots:In a large bowl, toss baby potatoes and sliced carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper.
Spread them on a baking sheet and roast for 25 minutes.
Add Chicken & Broccoli:After 25 minutes, add broccoli florets to the same baking tray.
Add the seasoned chicken as well and roast everything for another 20 minutes or until chicken reaches 165°F (75°C).
Sauté the Zucchini:While the tray roasts, heat a bit of olive oil in a pan over medium heat.
Sauté zucchini slices for 3–4 minutes per side until golden and tender. Season with salt and pepper.
Assemble & Serve:Shred or slice the roasted chicken.
Plate with the roasted potatoes, carrots, broccoli, and sautéed zucchini.
Garnish with fresh herbs like thyme or parsley if desired.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Calories: ~400 per serving | Protein: ~35g per serving