Recipe: Roasted Garlic & Herb Chicken and Veggies

Roasted Garlic & Herb Chicken and Veggies

Sheet pan dinners have become a big thing in my house. I pretty much make a sheet pan dinner almost every other day. You basically toss all the ingredients in a large sheet pan, top with your favorite herbs and spices and bake!

This Chicken and Veggies sheet pan dinner is a healthy choice with lean protein and plenty of veggies, yet it is a perfectly hearty and flavorful meal thanks to the garlic and herbs. The chicken and veggies are coated with garlic, olive oil, fresh lime (or lemon) juice, and gourmet garden lightly dried herbs. I love the trio combination of garlic, herbs and lime and it goes so well with chicken and veggies.

Roasted Garlic & Herb Chicken and Veggies

THE RECIPE:

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large zucchini cut 1 into inch pieces
  • 1 medium onion cut into 1 inch pieces
  • 1 bell pepper any color, cut into 1 inch pieces
  • 1 cup grape tomatoes cut into 1 inch pieces
For the Garlic & Herb marinade:
  • 1/4 cup olive oil
  • 4 cloves garlic crushed or finely chopped,
  • 2 tablespoons Gourmet Garden lightly dried parsley or chive or basil
  • 2 tablespoons Gourmet Garden lightly dried cilantro
  • 1 teaspoon chili pepper flakes
  • Salt and freshly ground black pepper
  • 1 teaspoon ginger optional
  • Juice of 1/2 lime


Instructions:

  1. Preheat oven to 450F.
  2. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice.
  3. Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.
  4. Bake for 20-22 minutes or until the chicken and veggies are cooked through.
  5. Serve immediately with rice or quinoa or cool to room temperature and divide into 6 meal prep containers.

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