Name: Herb-Roasted Chicken Breasts with Potatoes & Veggies
Ingredients: 4 boneless, skinless chicken breasts; 1 lb baby potatoes, halved; 2 cups broccoli florets; 1 large carrot, sliced; 1 red bell pepper, chopped; 3 tbsp olive oil; 2 tsp dried rosemary; 1 tsp garlic powder; 1 tsp paprika; Salt and black pepper to taste

Description

Juicy chicken breasts roasted with tender potatoes and colorful vegetables, all seasoned with aromatic herbs for a wholesome and satisfying meal.

Ingredients

Scale

For the Crust:

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
2 cups broccoli florets
1 large carrot, sliced
1 red bell pepper, chopped
3 tbsp olive oil
2 tsp dried rosemary
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss potatoes, broccoli, carrot, and bell pepper with olive oil, rosemary, garlic powder, paprika, salt, and pepper until evenly coated.
Arrange vegetables on the baking sheet. Place chicken breasts on top and season with additional salt, pepper, and herbs.
Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
Let rest for 5 minutes before serving. Enjoy warm.

Notes

You can customize the seasonings to taste.