Baked Chicken with Roasted Vegetables

AI Prompt

AI Prompt -> Give me a recipe for baked chicken with roasted vegetables (zucchini, bell peppers, and carrots)

     Baked chicken with carrots, zuchinni, onions, and peppers

Recipe

Ingredients

• 4-6 oz chicken breast

• 1 tbsp olive oil for roasting

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion pwder

• 1/4 teaspoon paprika (or smoked paprika)

• 1/4 teaspoon dried oregano (or Italian seasoning)

• Juice of 1/2 lemon (optional)

• 1 small zucchini, sliced into rounds

• 1/2 bell pepper (any color), sliced into strips

• 1 medium carrot, sliced into rounds (or sticks)

• 1 tablespoon olive oil

• 1/2 teaspoon dried thyme (or your favorite herbs)

• Salt and pepper to taste

Ingredients

1. Preheat your oven to 400 degrees F (200 degrees C)

2. In a small bowl, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper

3. Coat the chicken breast with the mixture. Drizzle lemon juice over the chicken if using

4. In a separate bowl, combine the sliced zucchini, bell pepper, and carrot. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat

5. Place the chicken breast in the center of a small baking sheet lined with parchment paper or lightly greased

6. Arrange the vegetables around the chick in a single layer

7. Bake in the preheated over for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165 degrees F/74 degrees C) and the vegetables are tender and slightly caramelized. Broil for an additional 2-3 minutes at the end for extra browning if desired

Discussion

I think what shocked me the most about this recipe was the amount of herbs and spices used. There’s always the running joke that eating healthy is bland and boring, but this was anything but. Everything tasted amazing and all the spices blended in nicely.

The only issue I had, which was human error and not recipe error, was I had to triple the recipe to feed everyone in the house. I didn’t do the math right so I ended up with more chicken than vegetables and more carrots than anything else. This wasn’t a problem because I was hoping to have leftovers anyways.

Calorie wise, I don’t think it was too bad. I calculated each serving to be about 285-300 calories. I used 3 chicken breasts which came to about 850 calories, 3 tbsp olive oil was 360 calories, 2 bell peppers was roughly 50 calories, 1 onion was about 65 calories, and 2 zucchinis came to about 70 calories. We didn’t have any large carrots, but we had a bunch of baby carrots and we kept chopping them until we felt that we had enough. No counting took place, but I’m assuming we used roughly 15 of them, which is about 50 calories.