When it comes to weeknight dinners that are both nutritious and bursting with flavor, few dishes can rival the classic combination of chicken breast and roast vegetables. This meal is a perfect harmony of lean protein and colorful, caramelized veggies that make every bite a delight.
Whether you’re a busy professional, a health-conscious foodie, or simply someone who loves delicious home-cooked meals, this recipe fits the bill perfectly.
Roasting vegetables alongside tender chicken breasts not only simplifies your cooking process but also brings out the natural sweetness and depth of each ingredient. Plus, it’s highly versatile—swap in your favorite veggies or experiment with different herbs and spices to create a personalized feast.
In this post, I’ll walk you through a foolproof recipe with clear instructions, helpful tips, and tasty variations to make your dinner extra special.
Why You’ll Love This Recipe
Chicken breast and roast veg recipes are a fantastic way to enjoy a wholesome, balanced meal without spending hours in the kitchen. By roasting everything together, you save on cleanup and create a medley of flavors that complement each other beautifully.
The chicken stays juicy thanks to a simple marinade, while the vegetables develop a satisfying caramelized edge that’s irresistible.
This dish is naturally gluten-free, low-carb, and packed with vitamins, fiber, and lean protein. It’s also incredibly adaptable, whether you want a spicy kick, a Mediterranean twist, or a herbaceous aroma.
Best of all, it reheats well, making it perfect for meal prepping or leftovers. Once you try this recipe, it’s bound to become a staple in your cooking rotation!
Ingredients
- 2 large chicken breasts (skinless, boneless)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium red bell pepper, cut into strips
- 1 medium zucchini, sliced into half-moons
- 1 large carrot, peeled and sliced
- 1 red onion, peeled and quartered
- 200 grams cherry tomatoes
- 1 teaspoon dried thyme or fresh if available
- 1 teaspoon dried rosemary
- Juice of half a lemon
- Fresh parsley for garnish (optional)
Equipment
- Baking tray or roasting pan
- Mixing bowl
- Sharp knife and cutting board
- Measuring spoons
- Tongs or spatula
- Aluminum foil or parchment paper (optional for easier cleanup)
- Meat thermometer (optional, for perfect chicken doneness)
Instructions
- Preheat your oven to 200°C (400°F). Line your baking tray with parchment paper or foil for easy cleanup.
- Prepare the marinade: In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, salt, pepper, dried thyme, and rosemary. Stir well to blend.
- Coat the chicken breasts: Add the chicken breasts to the bowl and rub the marinade all over them, ensuring they’re fully coated. Set aside for 10-15 minutes to let the flavors infuse.
- Prepare the vegetables: On the baking tray, spread out the red bell pepper strips, zucchini slices, carrot slices, red onion quarters, and cherry tomatoes. Drizzle with a little olive oil, season with salt and pepper, and toss to coat evenly.
- Place the chicken breasts on top of the vegetables, skin side up if skin-on, or just flat if skinless.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Use a meat thermometer to check the chicken’s internal temperature; it should read 74°C (165°F).
- Remove from the oven and squeeze fresh lemon juice over the chicken and vegetables.
- Let the dish rest for 5 minutes before serving. This helps the juices redistribute in the chicken, keeping it moist.
- Garnish with fresh parsley if desired and serve warm.
Tips & Variations
“For extra flavor, marinate the chicken overnight in the fridge. You can also add a splash of balsamic vinegar to the veggies before roasting for a tangy twist.”
If you want to mix up the veggies, try adding sweet potatoes, Brussels sprouts, or butternut squash. For a Mediterranean flair, sprinkle some crumbled feta or olives just before serving.
To spice things up, add chili flakes or a dash of cayenne pepper to the marinade.
For an even quicker meal, slice the chicken breasts thinly and roast alongside the vegetables—this reduces cooking time and creates more surface area for the marinade to penetrate.
Need more ideas? Check out these recipes for more chicken inspiration: Pcos Chicken Recipes, Chicken And Burrata Recipes, and Chicken Recipe With Mayonnaise And Chutney.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sodium | 280 mg |
Serving Suggestions
This dish pairs wonderfully with a light green salad or a side of quinoa or brown rice for those who want an extra boost of whole grains. A dollop of tzatziki or a drizzle of tahini sauce can also elevate the flavors and add a creamy contrast.
For a low-carb option, serve the chicken and roasted veggies as is, plated with a sprinkle of toasted nuts or seeds for texture. Leftovers can be shredded and tossed into wraps or salads for next-day meals.
Conclusion
This chicken breast and roast veg recipe is a versatile, easy-to-make dish that brings together the best of nutrition and flavor in one pan. Its simplicity makes it perfect for busy nights, while the vibrant vegetables and well-seasoned chicken satisfy even the pickiest eaters.
Plus, it’s a great canvas for your creativity, allowing you to swap ingredients and seasonings based on what’s in season or your personal preferences.
By mastering this recipe, you gain a reliable go-to meal that’s both healthy and delicious, with minimal fuss and maximum taste. Don’t forget to explore other delightful recipes like Thelma Sanders Squash Recipe or the comforting Bariatric Meatloaf Recipe to keep your menu exciting and nutritious.
Happy cooking!
📖 Recipe Card: Chicken Breast and Roast Veg
Description: A simple and healthy recipe featuring tender chicken breast served with a medley of roasted vegetables. Perfect for a quick weeknight dinner.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots, bell pepper, zucchini, and onion with 2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- Meanwhile, rub chicken breasts with remaining olive oil, garlic, salt, and pepper.
- Place chicken breasts on the baking sheet with the vegetables, add lemon slices on top.
- Roast everything for an additional 20 minutes or until chicken is cooked through.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 14 g | Carbs: 12 g
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