Ingredients
Scale
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, sliced and juiced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups baby carrots
- 1 cup cherry tomatoes
- 1 medium zucchini, halved and sliced
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken breasts and toss to coat.
- On a large rimmed baking sheet, arrange carrots, tomatoes, and zucchini. Spread chicken on top and around veggies.
- Roast for 20–22 minutes, until chicken reaches 165°F and veggies are tender-crisp.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- For extra caramelization, broil 2–3 minutes at the end.
- Optional: Add baby potatoes (parboiled 5 mins first) for heartier meal.
- Substitute chicken with turkey cutlets or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Roasting
- Cuisine: American
- Diet: High Protein, Low Carb
Nutrition
- Serving Size: 1 chicken breast + 1 cup veggies
- Calories: 295 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
