15-Minute Healthy Roasted Chicken and Vegetables – A Quick and Nutritious One-Pan Meal!

Looking for a fast, easy, and healthy dinner idea that doesn’t compromise on flavor? This 15-minute roasted chicken and vegetables recipe is your new go-to. It’s perfect for busy weeknights, meal prep, or anyone following a clean-eating lifestyle. Packed with lean protein and colorful veggies, this dish is not only delicious but also loaded with nutrients your body will love.

 Why You’ll Love This Recipe:

• Quick and easy: Ready in just 15 minutes!
• One-pan convenience: Less cleanup, more flavor.
• Healthy and balanced: High in protein, low in carbs, full of fiber.
• Family-friendly: Kids and adults alike enjoy it.
• Customizable: Use your favorite vegetables or seasonings.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

For the Vegetables:

• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 cup diced zucchini or bell peppers
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

 Instructions:

1. Preheat the Oven

Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

2. Season the Chicken

In a small bowl, mix together garlic powder, paprika, oregano, thyme, salt, and pepper.
Rub the chicken breasts with olive oil, then coat both sides with the seasoning mix. Make sure they are well-covered for maximum flavor.

3. Prep the Veggies

In a mixing bowl, combine the broccoli, cherry tomatoes, and zucchini (or bell peppers) with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.

4. Arrange on the Baking Sheet

Place the seasoned chicken on one side of the prepared baking sheet. Spread the vegetables out evenly on the other side.

5. Roast

Bake in the preheated oven for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

6. Serve and Enjoy!

Remove from the oven and let the chicken rest for 2–3 minutes. Serve immediately with a fresh squeeze of lemon juice or a sprinkle of chopped parsley for extra brightness.

Pro Tips:

• Even cooking: Cut vegetables to similar sizes for even roasting.
• Flavor boost: Add lemon slices or a drizzle of balsamic glaze before roasting.
• Meal prep: Store leftovers in airtight containers for up to 4 days—perfect for lunches!

 Health Benefits:

• Chicken: High in lean protein for muscle repair and satiety.
• Broccoli: Rich in fiber and antioxidants.
• Tomatoes: Full of lycopene, which supports heart health.
• Zucchini: Low in calories and great for digestion.

 Nutritional Information (Approx. per serving):

• Calories: 380
• Protein: 36g
• Carbs: 10g
• Fat: 20g
• Fiber: 3g

Nutrition may vary slightly depending on vegetable choices and portion size.

Serving Suggestions:

• Pair with quinoa, brown rice, or a baked sweet potato.
• Serve over a bed of greens for a light salad bowl.
• Wrap in a whole-grain tortilla for a healthy chicken veggie wrap.