Description
Enjoy a vibrant one-pan meal featuring tender chicken, gooey mozzarella, crispy potatoes, and colorful veggies, perfect for weeknight dinners with minimal cleanup!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 2 bell peppers (red and yellow), chopped
- 1 medium zucchini, sliced
- 3 tbsp olive oil
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season generously with salt, pepper, garlic powder, and Italian herbs.
- In a large bowl, combine halved baby potatoes, chopped bell peppers, and sliced zucchini.
- Drizzle the vegetables with olive oil and toss until evenly coated.
- Grease a large baking sheet with nonstick spray or olive oil.
- Arrange the seasoned chicken breasts in the center of the baking sheet.
- Scatter the seasoned vegetables around the chicken.
- Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- In the last five minutes of baking, sprinkle shredded mozzarella cheese over everything.
- Once done, serve with any remaining juices from the pan for added flavor.
Nutrition
- Serving Size: Approximately 1 chicken breast with vegetables (350g)
- Calories: 420
- Sugar: 3g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: - Feel free to customize this recipe by adding your favorite vegetables such as asparagus or broccoli. - For extra crispiness, broil for an additional few minutes after baking. - Store leftovers in an airtight container in the fridge for up to three days.