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20-Minute Roasted Chicken and Veggies


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.


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