Herb Roasted Chicken Dinner: A Delicious Weeknight Delight
A delicious weeknight dinner featuring herb-roasted chicken and a medley of vegetables, all roasted in one pan for a clean and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 boneless chicken breasts (or thighs), cooked and shredded
- 1 cup baby potatoes, halved
- 1 cup carrots, peeled and chopped
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
- Optional: fresh thyme sprigs for garnish
Instructions
- Toss baby potatoes and carrots with olive oil, garlic powder, thyme, salt, and pepper. Roast at 400°F for 20 minutes.
- Add zucchini and broccoli to the pan, season lightly, and roast for another 15 minutes until veggies are tender and crisp.
- Shred your pre-cooked chicken and warm it in a skillet with olive oil, rosemary, and a dash of black pepper.
- Pile roasted veggies onto a plate and top with juicy herb-roasted chicken. Garnish with fresh thyme.
- Drizzle with pan juices or a squeeze of lemon if desired. Serve and enjoy!
Notes
- This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to substitute vegetables based on your preference or seasonal availability.
- For a spicier kick, add some red pepper flakes to the veggies before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Protein: 38g