Rainbow Chicken
Servings:
1
Ready In:
15 min
Calories:
237
Tags:
Dinner, Quick and Easy, Low Carb
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I give you the perfect solution for a night when you want something quick and easy that is delicious, healthy, and requires minimal cleanup. This mouth watering combination of roasted veggies and chicken is sure to become a weekly staple. All you have to do is put all the ingredients on a baking sheet and stick it in the oven. Almost zero effort with outstanding taste!
Ingredients
- 4 oz chicken, cut into 1 inch square pieces
- 3/4 cup red bell pepper, chopped
- 1/4 red onion, quartered
- 1/2 cup zucchini, diced
- 3/4 cup broccoli florets
- 1/2 tablespoon olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp Italian seasoning
- 1/4 tsp paprika
Nutrition
Serving: The entire pan makes 1 serving
- Calories: 290 calories
- Carbs: 9.2 g
- Fats: 10.3 g
- Protein: 29.1 g
- Sodium: 616.2 mg
- Sugar: 4.1 g
- Fiber: 4.4 g
Instructions
Pre-Oven
Post-Oven
Step 1
Preheat the oven to 500℉. Grab a baking sheet and cover with aluminum foil.
Step 2
Place the veggies and chicken on top of the baking sheet with aluminum foil. Add the oil, salt, pepper, Italian seasoning, and paprika. Toss to combine. Bake for 15 minutes in the oven. Done, that simple! Feel free to serve with brown rice or eat as is for a low carb option.
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!