Quick & Easy Chicken Dinners
This simple yet flavorful one-pan recipe combines tender chicken breast with vibrant vegetables, all roasted to perfection with bright lemon and aromatic herbs. It is a healthy and quick meal perfect for any busy weeknight, minimizing cleanup.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 lb baby potatoes halved or quartered
- 2 cups broccoli florets fresh or frozen
- 1 medium red bell pepper seeded and chopped
- 1 medium zucchini chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.125 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chopped chicken, potatoes, broccoli, red bell pepper, and zucchini.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper.
- Pour the dressing over the chicken and vegetables, tossing until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized, flipping halfway through.
- Garnish with fresh chopped parsley before serving hot.
Notes
Feel free to vary the vegetables based on what's in season or what you have on hand. Broccoli, green beans, or cherry tomatoes work wonderfully. For extra flavor, marinate the chicken for 30 minutes to an hour before roasting. Serve with a side of quinoa or rice if desired.