Treat your taste buds to a flavorful combination of tender baked chicken and colorful roasted vegetables. This low carb recipe is packed with vitamins, minerals, and lean protein.
Ingredients:
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts in a baking dish and drizzle with olive oil.
- In a small bowl, mix together the paprika, garlic powder, dried oregano, salt, and pepper. Sprinkle the spice mixture evenly over the chicken breasts.
- In a separate baking sheet, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
- Place both the chicken and the vegetables in the preheated oven.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve the baked chicken alongside the roasted vegetables for a colorful and satisfying meal.
Baked Chicken with Roasted Vegetables is a flavorful and nutritious low carb recipe that brings together tender chicken breasts and colorful roasted veggies. The chicken breasts are coated with a blend of olive oil, paprika, garlic powder, dried oregano, salt, and pepper, resulting in a burst of savory goodness. The roasted vegetables, including bell peppers, zucchini, and red onion, add vibrant colors and a delightful caramelized flavor. This dish is not only satisfying and delicious but also provides lean protein and an array of vitamins and minerals. It’s an easy-to-make recipe that offers a well-rounded and wholesome meal for those seeking a low carb option.