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Oven-Baked Chicken with Roasted Veggies

Serving Size

2

Ingredients

  • 10ozs Chicken Breast (bone-in, skin on)
  • 1 tbsp Extra Virgin Olive Oil (divided)
  • 3/4 tsp Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Sea Salt
  • 3 cups Broccoli (cut into small florets)
  • 1 Red Bell Pepper (chopped)

Directions

  • Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  • Place the chicken on one side of the baking sheet and drizzle with half of the oil.
  • Combine the oregano, garlic powder, onion powder, and salt in a small bowl. Generously season the chicken on both sides with half of the spice blend. Bake the chicken for 10 minutes.
  • Meanwhile, add the broccoli and red pepper to a mixing bowl. Add the remaining oil and spice blend and toss to combine.
  • Remove the chicken from the oven and add the seasoned vegetables to the sheet. Reduce the oven temperature to 350ºF (176ºC) and continue to cook the chicken and vegetables for 25 to 30 minutes or until the chicken is cooked and the vegetables are tender. Allow the chicken to rest for at least 10 minutes before slicing. Divide between plates and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Serve it with cooked rice, quinoa, cauliflower rice, roasted sweet potato, or salad.

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