High Protein Roasted Chicken and Vegetables

Elevate your weeknight dinners with this High Protein Roasted Chicken and Vegetables recipe—a nutritious and flavorful one-pan meal that's both satisfying and easy to make. Juicy, boneless, skinless chicken breasts are coated with a savory blend of garlic powder, paprika, and thyme, then roasted to perfection alongside a colorful medley of red bell peppers, zucchini, broccoli florets, and red onions. Drizzled with heart-healthy olive oil, the vegetables develop a caramelized edge that pairs beautifully with the tender chicken. Ready in under an hour and packed with protein and fiber, this dish is perfect for meal prep or a quick, wholesome dinner for the whole family. Serve it straight from the oven for a fuss-free meal that's as delicious as it is good for you! Keywords: high protein chicken recipe, roasted vegetables, one-pan meal, healthy dinner idea.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 medium Red bell pepper
• 2 medium Zucchini
• 2 cups Broccoli florets
• 1 medium Red onion

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 3

In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and black pepper.

Step 4

Place the chicken breasts on a cutting board. Drizzle 1 tablespoon of olive oil over the chicken and rub it in to coat evenly.

Step 5

Sprinkle the spice mix over both sides of the chicken breasts, pressing it down gently to make it stick.

Step 6

Arrange the seasoned chicken breasts on one side of the prepared baking sheet.

Step 7

Cut the red bell peppers and zucchini into 1-inch pieces, slice the red onion, and place them along with the broccoli florets in a large bowl.

Step 8

Drizzle the remaining 2 tablespoons of olive oil over the vegetables and toss to coat.

Step 9

Spread the vegetables in an even layer on the other side of the baking sheet next to the chicken breasts.

Step 10

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.

Step 11

Remove from the oven and let the chicken rest for 5 minutes before slicing.

Step 12

Serve the sliced chicken breasts with the roasted vegetables on the side.

Nutrition Facts

Serving size	(1693.2g)

Amount per serving	% Daily Value*
Calories	1855.0

Total Fat 69.6g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 591.6mg	0%
Sodium 6674.0mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 43.6g
Protein 231.0g	0%

Vitamin D 7.0IU	0%
Calcium 287.9mg	0%
Iron 11.8mg	0%
Potassium 3426.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 50.6%

Carbs: 15.1%