Garlic Herb Chicken with Roasted Vegetables and Salad
Delicious Garlic Herb Chicken with Roasted Vegetables and Salad, perfect for a wholesome meal.
Equipment
- oven
- baking sheet
- Mixing bowl
Ingredients
For the Crust
- 4 pieces boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh thyme, chopped
- 0.25 cup olive oil divided
- 1 lb baby potatoes, halved
- 2 pieces bell peppers, sliced
- 1 piece zucchini, sliced
- 4 cups mixed salad greens
- 1 piece cucumber, sliced
- 0.5 piece red onion, thinly sliced
- 0.25 cup balsamic vinaigrette
- Salt to taste
- black pepper to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C). In a bowl, mix minced garlic, rosemary, thyme, 2 tablespoon olive oil, salt, and pepper. Coat chicken breasts evenly with the herb mixture.
- Toss baby potatoes, bell peppers, and zucchini with remaining olive oil, salt, and pepper on a baking sheet. Place chicken on the same sheet.
- Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
- While roasting, prepare salad by combining mixed greens, cucumber, and red onion in a large bowl.
- Serve chicken and roasted vegetables alongside the fresh garden salad, drizzled with balsamic vinaigrette.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 60mgCalcium: 50mgIron: 2mg
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