Ingredients
Scale
- 1 pound chicken breast, cut into chunks
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 cup red bell pepper, sliced
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the chicken and vegetables in a large bowl.
- Drizzle the mixture with olive oil.
- Sprinkle garlic powder, onion powder, salt, and pepper over everything.
- Toss until the chicken and vegetables are well coated.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs before serving.
Notes
Cut vegetables into uniform pieces for even roasting. Switch to broil for extra crispiness towards the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg