Summer Vegetable Chicken Bake

Chicken breast pieces roasted on a single sheet pan with an array of vibrant summer vegetables like zucchini and cherry tomatoes, seasoned with simple herbs.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.24/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• sheet pan
• bake
• quick
• healthy
• fresh
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 zucchini (medium, chopped into 1/2-inch rounds)
• 1 cup cherry tomatoes
• 0.5 red onion (cut into wedges)
• 1 tablespoon olive oil
• 0.5 teaspoon dried Italian seasoning
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup cooked couscous (cooked)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine chicken breast pieces, chopped zucchini, cherry tomatoes, and red onion wedges. Drizzle with olive oil, then sprinkle with dried Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet.
4. Roast for 18-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp. For even cooking, stir halfway through.
5. While the chicken and vegetables roast, prepare the couscous according to package directions or use pre-cooked couscous. Serve the roasted chicken and vegetables over the couscous.

Notes

You can easily customize the vegetables in this dish with bell peppers, broccoli, or asparagus.

Nutrition (per serving)

• Calories: 428
• Protein: 54.3 g
• Carbohydrates: 23.2 g
• Fat: 13.5 g
• Fiber: 3.4 g
• Sodium: 409 mg
• Saturated Fat: 2 g
• Sugar: 6.6 g
• Cholesterol: 160 mg