15-Minute Healthy Roasted Chicken and Veggies
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and zucchini), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
Instructions:
- Preheat your oven: Start by preheating your oven to 425°F (220°C). This ensures it’s hot enough to cook the chicken and vegetables quickly and evenly.
- Prepare the ingredients: Place the chicken breasts and chopped vegetables on a large baking sheet. Make sure the vegetables are roughly the same size to ensure even cooking.
- Season everything: Drizzle the olive oil over the chicken and vegetables. Sprinkle with garlic powder, dried herbs, salt, and pepper. Use your hands or tongs to toss everything together, ensuring the chicken and veggies are evenly coated with the oil and seasonings.
- Arrange on the baking sheet: Spread the chicken and vegetables out in a single layer on the baking sheet. This helps them roast properly and develop a nice, slightly crispy texture.
- Roast: Place the baking sheet in the preheated oven and roast for about 12-15 minutes. Check that the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender.
- Rest and serve: Once cooked, remove the baking sheet from the oven. Let the chicken and vegetables rest for a couple of minutes to lock in the juices. Serve hot and enjoy your healthy, delicious meal!
This 15-minute roasted chicken and veggies recipe is not only quick and easy but also packed with flavor and nutrients. Perfect for any time you need a wholesome meal without the fuss.
