This healthy chicken breast and veggie dish brings together lean protein and colorful vegetables in the most delicious way. The chicken stays juicy and tender thanks to a simple herb marinade, while the roasted vegetables develop sweet, caramelized edges that add depth and texture to every bite.
It’s the kind of meal that feels light yet satisfying, perfect for weeknight dinners, meal prep, or post-workout fuel. With fresh ingredients and bold natural flavors, this plate proves that eating healthy doesn’t mean sacrificing taste or comfort.
Full Recipe
Ingredients
2 large boneless skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, sliced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Optional: chili flakes or grated parmesan
Directions
Preheat oven to 400°F (200°C) or heat a grill pan over medium heat.
Mix olive oil, garlic, paprika, oregano, salt, and pepper.
Rub half of the marinade over chicken and rest for 10 minutes.
Toss vegetables with remaining marinade.
Roast vegetables for 18–20 minutes until tender and slightly charred.
Grill or pan-sear chicken for 5–7 minutes per side until fully cooked.
Squeeze lemon juice and garnish with parsley.
Slice chicken and serve with vegetables.
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