Description
A bright and citrusy chicken dish with roasted vegetables, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless cut into 1 ½ inch pieces)
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 lemons
- 5 tablespoons olive oil (divided)
- 1 cup baby carrots (cut in halves)
- 1 1/2 cups baby golden potatoes (halved)
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice.
- Stir everything well to coat the chicken evenly and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice the baby carrots in half and cut the baby potatoes in half.
- Add the carrots and potatoes to the baking sheet along with 2 tablespoons of olive oil and remaining seasoning mix. Toss to coat and roast in the oven for 20 minutes.
- While that’s baking, chop the broccoli into bite-sized florets.
- Once the 20 minutes are up, remove the baking sheet from the oven and loosen any browned bits.
- Add the broccoli and minced garlic to the pan, drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning.
- Spread the marinated chicken pieces across the pan and return it to the oven.
- Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve hot and enjoy!
Notes
For extra flavor, save and spoon over the pan juices before serving. This recipe is versatile and can be adjusted with different vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort
Nutrition
- Serving Size: 1 cup chicken + 1 cup vegetables
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg