Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, combine melted butter, minced garlic, thyme, rosemary, salt, and pepper.
- Place chicken breasts on the prepared baking sheet. Brush generously with the garlic butter mixture.
- In a separate bowl, toss broccoli, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Arrange around the chicken on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
- Optional: Broil for an additional 2-3 minutes to enhance the browning.
- Serve hot with your favorite sides.
Notes
- You can substitute chicken thighs for breasts if preferred.
- Feel free to add other vegetables like zucchini or carrots.
- For extra flavor, sprinkle with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 125mg