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Parsley and Parmesan Chicken with roasted vegetables

average rating is 3 out of 5, based on 150 votes

Serve this Parsley and Parmesan Chicken with a side of fresh mixed greens or a light salad for a complete and satisfying meal. Optionally, squeeze a lemon wedge over the chicken for an extra burst of freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinMeals DiabetesFriendly HealthyEating Nutrition WeightLossJourney ChickenRecipe

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh parsley, finely chopped
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil

For Roasted Vegetables:

2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 tablespoon olive oil
Salt and black pepper to taste

Directions

Preheat your oven to 400°F (200°C).
In a small bowl, mix chopped parsley, Parmesan cheese, minced garlic, dried oregano, paprika, salt, and pepper to create a flavorful herb crust for the chicken.
Rub the chicken breasts with the herb mixture, ensuring they are evenly coated on both sides.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side until they develop a golden crust.
In a separate bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.
Arrange the vegetables around the seared chicken in the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, let it rest for a few minutes before serving.