Chicken Tenderloins and Veggies
Elevate your weeknight dinner routine with this vibrant and nutritious recipe for Chicken Tenderloins and Veggies, a one-pan wonder that’s as easy to prepare as it is satisfying. Juicy, seasoned chicken tenderloins are marinated with a flavorful blend of olive oil, garlic powder, paprika, and Italian seasoning, then roasted to perfection alongside a rainbow of crispy-tender vegetables, including zucchini, bell peppers, carrots, and yellow squash. Ready in just 40 minutes, this healthy, oven-baked meal is packed with protein, fiber, and bold flavors, making it a great choice for busy families or meal prep enthusiasts. Serve it as is for a low-carb option, or pair it with your favorite grain for a heartier dish. Garnished with fresh parsley, this colorful dish is as visually appealing as it is delicious!
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Ingredients
- 500 grams chicken tenderloins
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red onion
- 2 medium carrots
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
In a small bowl, mix the olive oil, salt, black pepper, garlic powder, paprika, and Italian seasoning to create a marinade.
Step 3
Place the chicken tenderloins in a large mixing bowl and pour half of the marinade over them. Toss to coat thoroughly and set aside to marinate while preparing the vegetables.
Step 4
Wash and chop the red bell pepper, zucchini, yellow squash, red onion, and carrots into bite-sized pieces. Ensure they are roughly similar in size for even cooking.
Step 5
Transfer the chopped vegetables to a separate bowl and pour the remaining marinade over them. Toss until all the veggies are evenly coated.
Step 6
Spread the marinated vegetables in an even layer on the prepared baking sheet. Add the chicken tenderloins on top of the vegetables.
Step 7
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 8
Remove from oven and let rest for 2-3 minutes. Optionally, garnish with fresh parsley before serving.
Step 9
Serve warm and enjoy this healthy, well-balanced meal!
Nutrition Facts
| Serving size | (1364.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.0 |
| Total Fat 48.9g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 245.5mg | 0% |
| Sodium 4535.3mg | 0% |
| Total Carbohydrate 60.7g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 36.7g | |
| Protein 107.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.2mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 3034.6mg | 0% |
Source of Calories