Baked Italian Chicken and Vegetables
Baked Italian Chicken and Vegetables is a wholesome, one-pan dish that combines tender chicken breasts with colorful, roasted veggies. Infused with Italian seasoning and a hint of balsamic vinegar, this recipe offers a delightful explosion of flavors in every bite. Perfect for busy weeknights or special gatherings, it’s both simple to prepare and visually appealing, ensuring your family will keep coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp Italian seasoning
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Place the chicken breasts in the center of the dish. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
- Arrange the sliced zucchini and chopped bell peppers around the chicken. Add cherry tomatoes on top.
- Drizzle balsamic vinegar over everything.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approx. 300g)
- Calories: 330
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg