Description
A wholesome and flavorful meal featuring juicy garlic herb chicken, tender roasted vegetables, and a crisp garden salad.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1/4 cup olive oil
- 1 lb baby potatoes, halved
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, mix minced garlic, rosemary, thyme, 2 tbsp olive oil, salt, and pepper. Coat chicken breasts evenly with the herb mixture.
- Toss baby potatoes, bell peppers, and zucchini with remaining olive oil, salt, and pepper on a baking sheet. Place chicken on the same sheet.
- Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
- While roasting, prepare salad by combining mixed greens, cucumber, and red onion in a large bowl.
- Serve chicken and roasted vegetables alongside the fresh garden salad, drizzled with balsamic vinaigrette.
Notes
You can customize the seasonings to taste.