SERVING SIZE: 1
This is a winner recipe with clean ingredients made in a single pan and ready in twenty minutes! One of my favourite go-to meals for busy weeknights as it is pretty convenient and wonderfully delicious. Wrap this up in less than thirty minutes and enjoy a relaxing dinner with family and friends.
I love the presentation of this dish. The combination of colours will make you stare and admire this before digging in. A nutritious meal that even your pickiest eaters will enjoy. And throw in some lean protein such as chicken for a wholesome dinner packed with nutrition.
This easy dish with perfectly charred vegetables and tender, juicy chicken is easily modifiable. If you prefer seafood, swap the chicken with shrimp. It’s equally appetizing!
1 lb chicken breasts, cut into 1” cubes
2 c. broccoli florets
1 c. Brussels sprouts
2 medium zucchini, halved and cut into large pieces
3 bell peppers, cut into large pieces
1 red onion, cut into wedges
4 tablespoons olive oil
1 teaspoon Italian seasoning
2 garlic cloves, minced
¼ teaspoon red pepper flakes
salt, black pepper to taste
½ lemon, juiced
How to make 20 Minute Easy Roasted Chicken and Vegetables
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: In a large rimmed roasting pan, place the chicken, broccoli florets, Brussels sprouts, zucchini, bell peppers, red onion, and garlic. Drizzle with olive oil and sprinkle the Italian seasoning and red pepper flakes on top. To taste, season with salt and black pepper. Then, toss everything to combine.
Step 3: In the middle of the preheated oven, place the pan and roast for about 20 minutes, stirring halfway through, until the chicken is cooked through and the veggies are charred.
Step 4: Take the pan out of the oven when done and drizzle the roasted chicken and vegetables with lemon juice. Serve and enjoy!
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