Description
A wholesome, easy weeknight dinner filled with vibrant summer vegetables and tender chicken, perfect for busy evenings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Combine sliced zucchinis, halved cherry tomatoes, diced red bell pepper, and minced garlic in a large bowl. Toss gently.
- Season the chicken breasts with oregano, basil, salt, and pepper in another bowl.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Spread the vegetable mixture evenly in a baking dish. Place the seared chicken on top and drizzle with more olive oil.
- Bake for 25-30 minutes until the chicken is cooked through.
- Sprinkle fresh parsley on top before serving.
Notes
Feel free to swap in different veggies or add your favorite spices for customization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg