Roasted Chicken with Herb-Seasoned Vegetables

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

Instructions:

Step by Step:

1.  Prepare the Chicken:

Preheat oven to 400°F (200°C).
Rub chicken breasts with olive oil and season with paprika, garlic powder, salt, black pepper, and rosemary.
Place on a baking tray lined with parchment paper.
2.   Roast the Potatoes & Carrots:

In a bowl, toss baby potatoes and carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper.
Spread them on a baking sheet and roast for 25 minutes.

3.  Add Broccoli & Chicken to the Oven:

After 25 minutes, add broccoli to the baking tray with the potatoes and carrots.
Place the seasoned chicken on a separate part of the baking sheet.
Roast everything for another 20 minutes until the chicken is fully cooked (165°F/75°C internal temp).

4.  Sauté the Zucchini:

While everything is roasting, heat a pan over medium heat with a little olive oil.
Sauté zucchini slices for 3-4 minutes per side until golden brown.
Season with salt and pepper.

5.  Assemble & Serve:

Once done, shred or chop the roasted chicken.
Plate with roasted potatoes, carrots, broccoli, and sautéed zucchini.
Garnish with fresh herbs (optional) and enjoy!
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Calories: ~400 per serving | Protein: ~35g per servin