Description
A wholesome and vibrant dish featuring juicy chicken and roasted vegetables, infused with the bright flavors of lemon and herbs.
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 (juice and zest)
- 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 and cut into 1 ½-inch chunks. Place in a large mixing bowl.
- In a small bowl, stir together the parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
- Add half of the seasoning mix to the chicken along with 2 tablespoons of olive oil, the minced garlic, lemon zest, and lemon juice. Stir to coat and marinate for 30 minutes in the refrigerator.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the baby carrots and potatoes, spread onto the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with most of the seasoning mix. Toss to coat.
- Roast the veggies for about 20 minutes.
- Chop the broccoli into bite-sized pieces. After 20 minutes, add broccoli and remaining minced garlic to the baking sheet.
- Drizzle last tablespoon of olive oil over the broccoli and sprinkle with the remaining seasoning mix.
- Add the marinated chicken to the pan, making sure the pieces don’t overlap.
- Roast everything for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Remove from the oven and serve hot.
Notes
For a spicier version, add red pepper flakes to the marinade. Make-ahead by marinating the chicken overnight for deeper flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg