Herb Roasted Chicken and Veggie Tray Bake

Experience culinary delight with our Herb Roasted Chicken and Veggie Tray Bake! Succulent boneless, skinless chicken breasts mingle with sliced zucchini, halved cherry tomatoes, and vibrant green beans. Drizzle with olive oil, sprinkle with salt and pepper, then shower with minced dill, parsley, and scallions. As the oven heats, aromas of herb-infused perfection envelop the kitchen. In minutes, the chicken reaches juicy tenderness, while the veggies roast to flavorful perfection. Delight in this wholesome feast, where every bite promises freshness and flavor, creating a symphony of taste for your palate to savor.

Prep Time: 10 min
CookTime : 20 min

Ingredients:

  • 4 boneless, skinless chicken breasts 
  • 3 tbsps dill, minced
  • 3 tbsps parsley, minced
  • 3 tbsps scallions, minced
  • 2 zucchini, sliced into ¼” half moons
  • 1 cup cherry tomatoes, halved
  • 1 steamer bag green beans

Directions:

Preheat the oven to 375 F. Place chicken breasts in a baking dish and rub with olive oil, salt and pepper. Place zucchini, cherry tomatoes and green beans around chicken, drizzle with olive oil, salt and pepper. Mix together all of the herbs in a small bowl and sprinkle over everything. 

Bake in the oven for 20 minutes or until a thermometer in the chicken reaches an internal temperature of 165 F. Serve chicken alongside veggies.

Other Ways To Prepare This Meal:

Plant-based: Substitute chicken with plant-based sausage.

Add spice: Add red pepper flakes in with the herbs.

Kid-friendly: Use their favorite vegetables. Shred chicken and serve with their favorite dip.