Roasted Chicken Breasts with Mixed Vegetables
Roasted Chicken Breasts with Mixed Vegetables brings juicy, oven-baked chicken together with sweet carrots, tender celery, mellow green onions, and vibrant bell peppers. Italian seasoning, lemon pepper, and a hint of chili powder infuse the olive oil–glossed pan with balanced aromatics and gentle heat. It’s a comforting, weeknight-friendly dinner that suits family meals or casual gatherings.
- Prep20 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- 2
Place the chicken breasts on a baking sheet; scatter the carrots, celery, green onion, bell pepper, and parsley around the chicken. Drizzle olive oil over the chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.
- 3
Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
- Calories 1260.29 kcal High
- Protein 79.95 g Good Source
- Carbs 146.61 g Moderate
- Total Fat 48.65 g High
- Saturated Fat 6.53 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 143.91 mg High
- Sodium 2948.71 mg High
- Fiber 46.84 g Good Source
- Sugar 59.23 g High
- Added Sugar 1.35 g Low Source
- Calcium 841.4 mg Good Source
- Iron 11.49 mg Good Source
- Potassium 6443.12 mg Good Source
- Vitamin A 1022.02 mcg_rae Good Source
- Vitamin C 70.94 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery