Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Add chicken breasts and mix until well coated.
- Slice zucchinis and chop bell peppers, then toss in a bowl with olive oil, salt, and pepper.
- Preheat oven to 425°F (220°C). Lay seasoned chicken on one side of a large sheet pan and arrange vegetables on the other.
- Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the dish and reheat when ready to serve.
- This recipe can be customized with various vegetables like broccoli or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg