Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 bell peppers (any color), sliced into strips
- 1 medium zucchini, chopped into bite-sized pieces
- 1 medium red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano and thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and dried herbs.
- Slice the bell peppers and chop the zucchini and onion into bite-sized pieces.
- In a large bowl, combine the chicken and vegetables. Drizzle olive oil over everything and toss until evenly coated.
- Spread the mixture in an even layer on the prepared sheet pan to prevent steaming.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg