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20-Minute Roasted Chicken and Veggies
Command Cooking
Posted: February 26
Time: 20 minutes
Yield: 2 servings
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Time during the week is precious, and finding the best ways to make the most of it is critical. 20-Minute Roasted Chicken and Veggies serves up a delicious dish that also saves you time so you can enjoy your evening in peace. The chicken is cooked to perfection in a dish filled with bright garden vegetables, all seasoned to a delectable delight. It’s so easy to throw together, you should expect 20-Minute Roasted Chicken and Veggies to become a new mainstay in your kitchen!
Ingredients
• 2 medium chicken breasts, cubed
• 1 cup bell pepper, chopped, any color
• 1/2 onion, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets, chopped
• 1/2 cup tomatoes, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon paprika, optional
Directions
Step 1
Preheat the oven to 500 degrees F.
Step 2
Place the chicken, bell pepper, onion, zucchini, broccoli, and tomatoes in a medium-sized baking dish or sheet.
Step 3
Drizzle the olive oil on top of the chicken and vegetables.
Step 4
Sprinkle on the salt, pepper, Italian seasoning, and paprika, tossing it all together to combine.
Step 5
Bake the dish until the vegetables are charred and the chicken is fully cooked with an internal temperature of 165 degrees F, about 15 minutes.
Step 6
Serve with rice, pasta, or a salad.
