Chicken and Herb Medley

Juicy chicken breast pieces roasted with tender zucchini and burst cherry tomatoes, brightened with lemon and dried herbs, and served alongside fluffy white rice for a complete and light meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.88/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• roast
• quick
• healthy
• fresh
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 zucchinis (cut into 1/2-inch rounds or half-moons)
• 1 cup cherry tomatoes (halved)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lemon (thinly sliced)
• 1 cup white rice (uncooked)

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large sheet pan with parchment paper for easier cleanup.
2. In a large bowl, toss the 1 1/2 pounds chicken breast cubes, 1 tablespoon olive oil, 1 chopped yellow onion, 2 zucchini, 1 cup halved cherry tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until everything is well coated.
3. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Arrange the thinly sliced lemon over the top.
4. Roast for 18-20 minutes, or until the chicken is cooked through and vegetables are tender-crisp. While roasting, cook the 1 cup white rice according to package directions.
5. Serve the roasted chicken and vegetables immediately with the cooked white rice.

Notes

Ensure chicken is cut into small, uniform pieces for even cooking on the sheet pan. Leftovers are delicious cold or reheated.

Nutrition (per serving)

• Calories: 289
• Protein: 28.5 g
• Carbohydrates: 31.2 g
• Fat: 5.5 g
• Fiber: 2.5 g
• Sodium: 253 mg
• Saturated Fat: 0.9 g
• Sugar: 3.8 g
• Cholesterol: 80 mg