Baked Chicken Breast with Roasted Vegetables
A simple, healthy, and customizable dinner perfect for meal prep.
Nutrition per serving
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- 1 lb mixed vegetables (broccoli, cauliflower, bell peppers, zucchini), cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as rosemary, thyme, or Italian blend)
- Salt and black pepper to taste
Portion guidance
Serve one chicken breast with a generous portion of roasted vegetables.
Step-by-step method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, herbs, salt, and pepper.
- 3
Spread the vegetables in a single layer on a baking sheet.
- 4
Pat the chicken breasts dry. Drizzle with the remaining 1 tablespoon of olive oil, season with salt and pepper.
- 5
Place the chicken breasts on top of the vegetables on the baking sheet.
- 6
Roast for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and vegetables are tender.
Smart substitutions
Swap
Chicken breasts
Chicken thighs or firm tofu
Swap
Mixed vegetables
Root vegetables like carrots and sweet potatoes (adjust cooking time)
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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