Description
Chicken and colorful veggies roasted together on one pan for an easy, healthy, and flavorful meal. Perfect for busy weeknights!
Ingredients
Scale
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss potatoes, carrots, onion, and bell pepper with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange vegetables in a single layer on a large baking sheet.
- Place chicken thighs on top of the vegetables.
- Bake in preheated oven for 45-50 minutes, or until chicken is cooked through and vegetables are tender.
Notes
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- If you dont have fresh herbs, you can substitute dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- Feel free to add other vegetables to the pan, such as bell peppers, zucchini, or eggplant.
- For a spicier dish, add a pinch of red pepper flakes to the chicken and vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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- Prep Time: 15 minutes
- Cook Time: 25 minutes