If you’re looking for a wholesome, delicious, and easy-to-make dinner option, baked chicken breast paired with roasted vegetables is a perfect choice. This classic combination balances lean protein with nutrient-packed veggies, making it ideal for a healthy lifestyle without sacrificing flavor.
Whether you’re cooking for your family or meal prepping for the week, this recipe delivers juicy, tender chicken breasts and vibrant roasted vegetables that everyone will love.
With simple ingredients and straightforward steps, this baked chicken and vegetable recipe is perfect for both beginner cooks and seasoned kitchen pros. Plus, the versatility of the vegetables allows you to customize the dish according to your taste or whatever you have in the fridge.
Get ready to enjoy a comforting, colorful plate that’s as satisfying as it is nourishing!
Why You’ll Love This Recipe
This baked chicken breast and vegetable recipe is a game-changer for busy weeknights. It requires minimal hands-on time and yields maximum flavor, thanks to the roasting process that caramelizes the vegetables and seals in the chicken’s juices.
Healthy and balanced: Lean protein from the chicken combined with fiber-rich vegetables makes for a nutritious meal that supports your wellness goals.
Customizable: Feel free to swap in your favorite veggies or seasonings to keep it fresh and exciting. From bell peppers to zucchini, this recipe is forgiving and adaptable.
One-pan convenience: Roasting everything together means less cleanup and more time to enjoy your meal.
Plus, it pairs beautifully with other recipes like Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fusion flair or a side of Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fun twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 pieces (about 6 ounces each) |
| Olive oil | 3 tablespoons |
| Garlic cloves (minced) | 3 cloves |
| Fresh rosemary (chopped) | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper (freshly ground) | ½ teaspoon |
| Carrots (peeled and sliced) | 3 medium |
| Broccoli florets | 2 cups |
| Red bell pepper (sliced) | 1 large |
| Zucchini (sliced) | 1 medium |
| Lemon (zested and juiced) | 1 |
| Parmesan cheese (optional, grated) | ¼ cup |
Equipment
- Baking sheet or roasting pan
- Parchment paper or aluminum foil (for easy cleanup)
- Mixing bowl
- Measuring spoons
- Knife and cutting board
- Tongs or spatula
- Oven mitts
- Meat thermometer (optional, but recommended)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and make cleanup a breeze.
- Prepare the chicken breasts. Pat dry the chicken with paper towels, then place them in a mixing bowl. Add 2 tablespoons of olive oil, minced garlic, chopped rosemary, dried thyme, salt, black pepper, and lemon zest. Toss to coat the chicken evenly in the marinade.
- Prepare the vegetables. In a separate bowl, combine the carrots, broccoli florets, red bell pepper slices, and zucchini. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to ensure all pieces are lightly coated.
- Arrange the chicken and vegetables on the baking sheet. Place the chicken breasts spaced evenly on one side of the pan. Spread the vegetables out on the other side in a single layer for even roasting.
- Bake for 20 minutes. After 20 minutes, check the chicken’s internal temperature with a meat thermometer (it should read 165°F/75°C). If not done, continue baking for another 5-10 minutes as needed.
- Add lemon juice and optional Parmesan. Once cooked, remove the pan from the oven. Drizzle the roasted vegetables and chicken breasts with fresh lemon juice. If desired, sprinkle Parmesan cheese over the veggies while still hot for an extra layer of flavor.
- Rest the chicken. Allow the chicken breasts to rest for 5 minutes before slicing. This helps retain the juices and keeps the meat tender.
- Serve and enjoy! Plate the sliced chicken alongside the roasted vegetables for a colorful, nutritious meal.
Tips & Variations
“For perfectly juicy chicken, avoid overcooking and use a meat thermometer to check doneness.”
Feel free to experiment with different herbs like oregano, basil, or parsley to suit your taste preferences. Adding a splash of balsamic vinegar before roasting can also enhance the vegetables’ sweetness.
If you want to add some spice, sprinkle chili flakes or smoked paprika on the chicken before baking. For a lower-carb option, swap the carrots for cauliflower or asparagus.
For those interested in plant-based meals, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Casserole Recipes: Easy for quick weeknight dinner for equally tasty alternatives.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 450 mg |
Note: Nutrition information is approximate and may vary based on exact ingredients and portion sizes.
Serving Suggestions
This baked chicken breast and vegetable dish pairs wonderfully with a variety of sides. For a light meal, serve it alongside a crisp green salad with a tangy vinaigrette.
If you want something heartier, try fluffy quinoa, brown rice, or roasted sweet potatoes.
To add an international twist, consider serving with warm tortillas and a side of salsa or guacamole, inspired by the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. For a Mediterranean vibe, drizzle with tzatziki or sprinkle with olives and feta cheese.
And if you’re in the mood for pasta, our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal can complement this dish perfectly for a balanced, flavorful dinner.
Conclusion
Baked chicken breast and roasted vegetables make an unbeatable combo that’s both nourishing and delicious. This recipe’s simplicity, combined with the flexibility to tailor it to your taste, ensures it will become a staple in your kitchen rotation.
The juicy, flavorful chicken paired with beautifully caramelized vegetables offers comfort and nutrition in every bite.
Best of all, it’s a meal that fits seamlessly into busy lifestyles without compromising quality or health. Whether you’re cooking a family dinner or preparing meals ahead of time, this dish delivers consistently great results.
So grab your ingredients, preheat the oven, and enjoy a wholesome home-cooked dinner tonight!
📖 Recipe Card: Baked Chicken Breast and Vegetables
Description: A simple and healthy baked chicken breast recipe paired with roasted vegetables. Perfect for a quick and nutritious weeknight dinner.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet lined with parchment paper.
- Toss vegetables with 2 tablespoons olive oil, salt, pepper, and half the garlic powder and thyme.
- Arrange vegetables around the chicken on the baking sheet.
- Brush chicken with remaining olive oil and season with paprika, garlic powder, thyme, salt, and pepper.
- Place lemon slices on top of chicken breasts.
- Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 12 g | Carbs: 10 g
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