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Roasted Chicken and Veggies
Indulge in the mouthwatering flavors of Roasted Chicken and Veggies! This delightful dish combines tender chicken breast pieces with a medley of zucchini, yellow squash, and aromatic seasonings. With just a few simple ingredients, you can create a wholesome and satisfying meal that is bursting with flavor. Get ready to enjoy a healthy and delicious feast!
Serve the Roasted Chicken and Veggies as a main course for a complete and balanced meal.
Pair it with a side of steamed rice, quinoa, or roasted potatoes for a heartier meal.
Sprinkle some fresh herbs, such as parsley or basil, over the dish before serving for added freshness and aroma.
Customize the recipe by adding your favorite vegetables like bell peppers or cherry tomatoes.
Leftovers can be stored in an airtight container in the refrigerator for a quick and tasty meal option.
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 white onion, cut into wedges
3 cloves garlic, minced
1 cup sliced zucchini
1 cup yellow squash
2 tbsp olive oil
thyme, to taste
sea salt and pepper to taste
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken breast pieces, onion wedges, minced garlic, sliced zucchini, and yellow squash.
Drizzle the olive oil over the chicken and veggies. Sprinkle with thyme, sea salt, and pepper to taste. Toss everything together until well coated.
Transfer the chicken and veggies to a baking sheet or roasting pan, spreading them out in a single layer.
Place the baking sheet or roasting pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender. Make sure to stir or toss the chicken and veggies once or twice during the cooking process to ensure even cooking.
Once cooked, remove the chicken and veggies from the oven. Let them rest for a few minutes before serving.
Serve the roasted chicken and veggies hot as a complete meal or alongside a side dish of your choice.
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