Looking for a simple, healthy, and super satisfying meal? This baked chicken breast with roasted vegetables is your answer! It’s packed with protein to keep you full and energized, and it’s so easy to make, even on a busy weeknight. Plus, it all cooks on one pan, which means less cleanup!
We all want meals that taste good and are good for us, right? This recipe hits both those marks. Chicken breast is a fantastic source of lean protein, and when you roast it with colorful veggies, you get a delicious and nutritious meal that’s perfect for anyone looking to boost their protein intake. Get ready to find your new favorite go-to dinner!
Ingredients Needed
- 1 pound boneless, skinless chicken breasts (about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and black pepper, to taste
- 1 1/2 tablespoons olive oil, divided
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large red onion, chopped into big pieces
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Step By Step Making
1. First, let’s get that oven ready. Preheat your oven to 400 degrees Fahrenheit. Grab a large baking sheet and line it with parchment paper. This makes cleanup a breeze!
2. Now, let’s prepare the chicken. Place the chicken breasts on the baking sheet. Take about half a tablespoon of the olive oil and rub it all over the chicken. Then, sprinkle on the smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Make sure to coat the chicken well on all sides.
3. Next, it’s time for the veggies! In a separate bowl, toss the broccoli florets, red bell pepper cubes, and red onion pieces with the remaining 1 tablespoon of olive oil. Season them with a little more salt and pepper. Give them a good toss to make sure they are all coated nicely.
4. Arrange the seasoned vegetables all around the chicken breasts on the baking sheet. Try to spread them out in a single layer so they roast evenly.
5. Now, pop the baking sheet into the preheated oven. Let everything bake for about 20 to 25 minutes. You’ll know it’s ready when the chicken is no longer pink inside and the vegetables are tender with a slight crunch.
6. Once it’s done, take the baking sheet out of the oven. Let the chicken rest for a few minutes before slicing it. This helps keep the chicken juicy.
7. Finally, slice the chicken breasts and serve them with the roasted vegetables. If you like, sprinkle some fresh chopped parsley over the top for a little extra color and freshness.
Nutritional Value
A typical serving of this baked chicken breast with roasted vegetables (about 4 ounces of chicken and a portion of the vegetables) provides approximately:
- Protein: Around 30-35 grams
- Calories: Roughly 300-350 calories
- Carbs: About 10-15 grams
Health Benefits
This dish is a fantastic way to fuel your body. Chicken breast is a powerhouse of lean protein, which is super important for building and repairing muscles. After a workout, your muscles need protein to recover and grow stronger. The essential amino acids in chicken, especially leucine, help kickstart this muscle protein synthesis. This means that eating chicken breast can really help you build more muscle mass and improve your strength over time. It’s also great for keeping you feeling full, which can help with weight management. The vegetables add important vitamins, minerals, and fiber, contributing to your overall health and well-being. For example, the B vitamins in chicken help with energy metabolism, making sure your body has the fuel it needs to perform at its best. This combination of lean protein and colorful vegetables makes for a meal that supports both your fitness goals and your general health, making it a smart choice for your diet. You can learn more about the benefits of chicken at Azeely.
Disclaimer: This recipe information is provided by azeely.com for general informational purposes only.
