Time during the week is precious, and finding the best ways to make the most of it is critical. 20-Minute Roasted Chicken and Veggies serves up a delicious dish that also saves you time so you can enjoy your evening in peace. The chicken is cooked to perfection in a dish filled with bright garden vegetables, all seasoned to a delectable delight. It’s so easy to throw together, you should expect 20-Minute Roasted Chicken and Veggies to become a new mainstay in your kitchen!
Ingredients• 2 medium chicken breasts, cubed • 1 cup bell pepper, chopped, any color • 1/2 onion, chopped • 1 zucchini, chopped • 1 cup broccoli florets, chopped • 1/2 cup tomatoes, chopped • 2 tablespoons olive oil • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon Italian seasoning • 1/4 teaspoon paprika, optional
Preheat the oven to 500 degrees F.
Place the chicken, bell pepper, onion, zucchini, broccoli, and tomatoes in a medium-sized baking dish or sheet.
Drizzle the olive oil on top of the chicken and vegetables.
Sprinkle on the salt, pepper, Italian seasoning, and paprika, tossing it all together to combine.
Bake the dish until the vegetables are charred and the chicken is fully cooked with an internal temperature of 165 degrees F, about 15 minutes.
Serve with rice, pasta, or a salad.