Italian Herb Chicken and Veggies
A flavorful and colorful dish featuring tender chicken breasts marinated with Italian herbs and roasted alongside a medley of seasonal vegetables.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (2 tablespoons) olive oil
- (2 teaspoons) dried Italian herbs
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (2 cups) broccoli florets
- (1) bell pepper, sliced
- (1) zucchini, sliced
- (1 cup) cherry tomatoes
- (1/4 cups) grated Parmesan cheese
- (2 tablespoons) fresh basil, chopped
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons dried Italian herbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create a marinade.
- 3
Place the 4 boneless, skinless chicken breasts in a large bowl and pour the marinade over them, ensuring they are well coated. Let them marinate for about 15 minutes.
- 4
While the chicken is marinating, prepare the vegetables. In a large mixing bowl, combine 2 cups broccoli florets, 1 sliced bell pepper, 1 sliced zucchini, and 1 cup cherry tomatoes.
- 5
Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss to coat evenly. Season with a little salt and pepper if desired.
- 6
Place the marinated chicken breasts on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken.
- 7
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender.
- 8
Remove from the oven and sprinkle 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh basil over the chicken and veggies before serving.
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