Name: Chicken with roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced to 3/4-inch thickness; 5 oz red potatoes, diced into 1/2-inch pieces; 1/2 medium zucchini, diced into 1/2-inch pieces; 3/4 red bell pepper, diced into 1/2-inch pieces; 2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 4 olive oil cooking sprays; 1 tsp lemon juice

Nutrition

Per serving

456 calories

Protein: 48g; 41% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 28% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes and bell pepper with the olive oil, dried basil, garlic powder, and one third of the salt and pepper. Spread them in a single layer with space between them. Roast for 15 minutes.
Add the zucchini to the sheet pan and toss with the other vegetables. Roast for 15 minutes more until the potatoes are golden and the zucchini is tender.
While the vegetables finish, season the sliced chicken with half of the remaining salt and pepper. Mist a 12-inch skillet with cooking spray and place over medium heat. Cook the chicken for 5 minutes, flip, and cook for 5 minutes more. Done when opaque in the center, 165°F.
Remove the chicken from the heat and let it rest for 5 minutes. Squeeze the lemon juice over the chicken and vegetables. Serve the chicken alongside the roasted vegetable medley.

Nutrition

Ingredients

Instructions

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