Name: Diced Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 cup bell peppers; 0.5 cup zucchini; 0.5 cup sweet potato; 1 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

545 calories

Protein: 51g; 37% of calories
Carbs: 43g; 31% of calories
Fat: 20g; 32% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Dice the chicken breast into 1-inch cubes and chop the sweet potato, zucchini, and bell peppers into similar bite-sized pieces.
In a large mixing bowl, combine the diced chicken, sweet potato, broccoli florets, zucchini, and bell peppers.
Drizzle the olive oil over the mixture and sprinkle with garlic powder, onion powder, dried oregano, sea salt, and black pepper.
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast properly.
Place the sheet in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove from the oven and let the dish rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes