Italian Herb Chicken with Roasted Vegetables
A heart-healthy Italian-inspired chicken recipe with roasted vegetables, rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 tbsp balsamic vinegar
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together olive oil, garlic, oregano, basil, thyme, rosemary, salt, and pepper.
Place chicken breasts on a baking sheet and brush with the herb mixture.
In a large bowl, toss broccoli, bell peppers, onion, zucchini, and cherry tomatoes with balsamic vinegar.
Spread the vegetable mixture around the chicken on the baking sheet.
Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
Serve the Italian herb chicken with roasted vegetables hot, garnished with fresh herbs if desired.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 8 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 80 |