Vegetables, Chicken tossed in butter, Italian seasoning and roasted until tender and charred in the oven. Roasted vegetables are super easy to make and make a healthy dinner.
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2People
Calories 403kcal
Ingredients
2Boneless Chicken BreastsCut into cubes
1small Zucchini
1Red Bell Pepper
1cupCauliflower cut into florets
1cup Brocollicut into florets
1mediumOnion
2Carrots
Grated Parmesan To serve
For Italian Dressing
3tablespoon salted butter
1tablespoongarlicminced
2tablespoonItalian Seasoning
1tablespoon fresh lemon juice
Freshly ground pepper
Instructions
Preheat oven to 200-degree Celsius.
Clean and cut the vegetables to medium thickness. Let any extra water drain from the veggies.
In a bowl mix all the ingredients for seasoning.
Arrange chicken and vegetables in a single layer in a tray.
Drizzle Italian Seasoning evenly on the veggies and chicken. Using hand coat everything well with the seasoning.
Place the tray in the middle rack and bake for 10 minutes.
Then turn the tray and bake for 10 minutes more.
Now check the vegetables with a fork.
Now move the tray to the upper third part of the oven and broil for 3-4 minutes until you see the charred bits at the edges.
Notes
At the and of baking, you might see a lot of liquid in the tray. What I do is I scoop out the liquid just before broiling the vegetables. Scooping out the liquid will make sure the vegetables are nicely toasted. If the amount of liquid is too much reduce it on stove top and drizzle on top while serving.
If you are using any hard vegetables like potato, beets which takes a little longer to cook, then first season the hard vegetables with the dressing. Bake it for 15 minutes. Then add rest of the vegetables and chicken to the pan and bake as mentioned above.