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- 4 chicken breasts - 2 tablespoons garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 1 cup broccoli florets The marinade for the chicken is key. It adds rich flavor and keeps the chicken juicy. You use garlic, rosemary, thyme, paprika, olive oil, salt, and pepper. This mix brings out the best in your chicken. The herbs give a fresh taste, while the garlic adds depth. Paprika adds a nice color and a hint of warmth. The veggies shine with simple seasoning. A drizzle of olive oil and a sprinkle of salt and pepper are all you need. This keeps the focus on their natural flavors. The rainbow of colors makes your dish look appealing, too. Bright red and yellow peppers, green zucchini, and vibrant broccoli create a feast for the eyes. Gather these fresh ingredients before you start. This way, you are ready to make a meal that is both healthy and tasty. To start, gather your ingredients. In a large bowl, mix together minced garlic, chopped rosemary, and chopped thyme. Add paprika, olive oil, salt, and pepper. Stir well to combine. This blend creates a tasty marinade that will add flavor to the chicken. Next, take your chicken breasts and place them in the bowl with the marinade. Make sure each piece is coated well. Let the chicken sit for 10 to 15 minutes. This step is key. It allows the chicken to soak in all the tasty flavors. While the chicken marinates, it’s time to prepare the rainbow veggies. Slice the red and yellow bell peppers, zucchini, and red onion. Halve the cherry tomatoes and gather the broccoli florets. Spread all the veggies on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss the veggies to ensure they are well coated. After arranging the veggies, place the marinated chicken breasts in the center of the sheet pan. Bake everything in a preheated oven at 400°F (200°C) for 25 to 30 minutes. The chicken should be cooked through, and the veggies should be tender and slightly caramelized. Once done, let it rest for five minutes. Garnish with fresh parsley before serving for a pop of color. For the best flavor, start with fresh herbs. I love using rosemary and thyme. Mince garlic finely to spread its flavor. Combine garlic, herbs, paprika, olive oil, salt, and pepper in a bowl. Toss the chicken breasts in this mix. Let them rest for 10-15 minutes. This time helps the chicken soak up the flavors. If you have more time, marinate for an hour or overnight. This makes the chicken even tastier. Choose vibrant, fresh veggies for a colorful dish. Slice bell peppers, zucchini, and onion evenly. This helps them cook at the same time. Toss the veggies in olive oil, salt, and pepper. Spread them out on the sheet pan. Avoid crowding the pan; this allows them to roast well. A single layer helps achieve nice, caramelized edges. Bake until they are tender and slightly browned. This adds great flavor and texture. To serve, you can keep it simple. Serve directly from the sheet pan for a rustic look. This makes it easy and fun for everyone. If you want a more elegant touch, slice the chicken. Arrange the chicken and veggies on a platter. Drizzle the pan juices over the top. This adds extra flavor and makes the dish shine. Finish with fresh parsley for a pop of color. Enjoy the beauty and taste of your meal! {{image_2}} You can easily swap chicken for other proteins. Tofu works great for a plant-based meal. Use firm tofu, cut into cubes, and marinate like the chicken. If you prefer pork, use pork tenderloin. Adjust the cooking time based on the thickness of the meat. Pork cooks faster than chicken, so check for doneness early. Feel free to mix and match veggies. Carrots, asparagus, and cauliflower can add color and taste. Try using snap peas or green beans for a crunch. The key is to keep the cooking time in mind, as some veggies cook faster than others. Always cut them to a similar size for even cooking. Changing herbs can create new flavor profiles. Basil or cilantro can give a fresh twist. If you like heat, add chili flakes or cayenne pepper. For a smoky flavor, try smoked paprika. Experimenting with spices makes the dish unique every time. Don't be afraid to be bold with your choices! Store your leftovers in an airtight container. This keeps the chicken and veggies fresh. Make sure to let them cool first. You can keep them in the fridge for up to three days. To reheat, use a microwave or oven. If using a microwave, heat on medium power for about 2-3 minutes. Stir halfway for even heating. If using an oven, preheat to 350°F (175°C). Bake for about 10-15 minutes until warmed through. You can freeze leftovers for later meals. Place them in freezer-safe bags or containers. Be sure to label them with the date. They can stay good for up to three months in the freezer. To thaw, place them in the fridge overnight before reheating. Enjoy your meal prep! Bake the chicken and veggies for 25 to 30 minutes. This time ensures the chicken cooks through, and the veggies become tender. You want the chicken to reach an internal temperature of 165°F. If you cut into the chicken, the juices should run clear. Yes, you can use frozen vegetables. However, they may release extra moisture during cooking. This can make the dish a bit watery. To fix this, add a few extra minutes to the baking time. Stir the veggies halfway through to help them cook evenly. You can serve this dish with rice, quinoa, or a simple salad. The chicken pairs well with a side of crusty bread too. If you want more color, add a fresh herb garnish or a drizzle of balsamic glaze on top. Absolutely! This recipe is great for meal prep. You can make it ahead of time and store it in the fridge. Just divide the chicken and veggies into meal containers. They last up to four days in the fridge, making them perfect for quick meals. Yes, grilling is a tasty option! Marinate the chicken as usual, then cook it on the grill. Grill the chicken for about 6 to 7 minutes per side over medium heat. You can still roast the veggies in the oven or toss them on the grill for more flavor. This post covered a tasty Garlic Herb Chicken with colorful veggies. You learned about the ingredients, how to marinate chicken, and bake your meal to perfection. I shared tips for marinating, roasting veggies, and serving well. You can also explore protein swaps, varied veggies, and flavor twists. Don’t forget how to store leftovers safely for later meals. Try this recipe, and you’ll impress your family and friends. It’s easy, fun, and delicious! Enjoy cooking and experimenting with your own variations!

Garlic Herb Chicken Rainbow Veggies Sheet Pan

Discover the mouthwatering flavors of Garlic Herb Chicken & Rainbow Veggies Sheet Pan! This easy recipe features juicy chicken breasts marinated in garlic and herbs, paired with vibrant veggies like bell peppers, zucchini, and broccoli. Perfect for a healthy dinner that’s ready in just 45 minutes. Click through to explore the full recipe and transform your weeknight meals with this delicious, colorful dish!
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Ingredients
  

4 chicken breasts

2 tablespoons garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

1 cup broccoli florets

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine minced garlic, rosemary, thyme, paprika, olive oil, salt, and pepper to create a marinade.

      Add the chicken breasts to the marinade and coat them well. Let them sit for about 10-15 minutes to absorb the flavors.

        Meanwhile, prepare the rainbow veggies by placing the sliced bell peppers, zucchini, cherry tomatoes, red onion, and broccoli florets on a large sheet pan.

          Drizzle the veggies with the remaining olive oil and season with salt and pepper. Toss to combine.

            Arrange the marinated chicken breasts in the center of the sheet pan, on top of the vegetables.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender and lightly caramelized.

                Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate by slicing the chicken and arranging it alongside the colorful vegetables. Drizzle any remaining juices over the top for extra flavor.