Name: Herb roasted chicken and peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 3/4 medium zucchini, sliced into half-moons; 2 tsp extra virgin olive oil; 2 tsp dried Italian seasoning; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

453 calories

Protein: 61g; 53% of calories
Carbs: 22g; 19% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

9 oz boneless skinless chicken breast, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
¾ medium zucchini, sliced into half-moons
2 tsp extra virgin olive oil
2 tsp dried Italian seasoning
¼ tsp garlic powder
¼ tsp salt
½ tsp black pepper

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper for easy cleanup.
Place the chicken pieces, bell peppers, and zucchini onto the prepared pan. Drizzle with the olive oil and sprinkle with the Italian seasoning, garlic powder, salt, and black pepper. Toss with your hands until everything is evenly coated, then spread into a single layer.
Roast for 20 to 25 minutes, flipping the mixture once halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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

More dinner recipes