Oregano Chicken Vegetables

Elevate your weeknight dinner game with Oregano Chicken Vegetables, a flavorful and wholesome meal that combines tender, herb-marinated chicken breasts with a vibrant medley of roasted zucchini, red bell peppers, carrots, and red onions. Infused with the earthy aroma of oregano, smoky paprika, and a hint of garlic, this oven-baked dish strikes the perfect balance between simplicity and gourmet flair. Ready in under an hour, this one-pan recipe is a breeze to prepare and clean up, making it an ideal choice for busy families or meal preppers. Garnished with fresh oregano and a squeeze of lemon for a zesty finish, it’s a healthy, colorful, and satisfying option that’s as beautiful to serve as it is delicious to eat. Perfect for those seeking oven-roasted chicken recipes, vegetable-loaded dinners, or Mediterranean-inspired meals!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 medium zucchini
• 2 medium red bell peppers
• 1 large red onions
• 2 medium carrots
• 2 sprigs fresh oregano (optional, for garnish)
• 4 wedges lemon wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, dried oregano, paprika, garlic powder, salt, and black pepper to form a marinade.

Step 3

Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Rub the marinade evenly over both sides of the chicken breasts. Set the chicken aside to allow the flavors to infuse while prepping the vegetables.

Step 4

Wash and dice the zucchini, red bell peppers, red onion, and carrots into bite-sized pieces and place them in a large mixing bowl.

Step 5

Drizzle the vegetables with the remaining 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat the veggies evenly.

Step 6

Spread the vegetables onto the prepared baking sheet, creating an even layer that leaves space for the chicken breasts.

Step 7

Place the marinated chicken breasts on the baking sheet alongside the vegetables.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Step 9

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing, if desired.

Step 10

Serve the oregano chicken and roasted vegetables warm, garnished with fresh oregano sprigs and accompanied by a lemon wedge for an optional zesty finish.

Nutrition Facts

Serving size	1775.9 grams (1775.9g)

Amount per serving	% Daily Value*
Calories	1912

Total Fat 70.00g	90%
Saturated Fat 14.10g	71%
Polyunsaturated Fat 4.40g
Cholesterol 592mg	197%
Sodium 6717mg	292%
Total Carbohydrate 85.10g	31%
Dietary Fiber 19.20g	69%
Total Sugars 55.00g
Protein 227.10g	454%

Vitamin D 7IU	35%
Calcium 289mg	22%
Iron 11mg	63%
Potassium 4046mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 48.4%

Carbs: 18.1%