This recipe is perfect for meal prep as the vegetables can be chopped beforehand and roasted just in time for dinner, or a large batch can be roasted, packed and placed in the refrigerator, and re-heated. This mixture of protein and vegetables is a meal on its own or it pairs nicely with a peppery arugula salad.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the vegetables and the chicken to the baking sheeting then drizzle with the oil and season with the Italian seasoning, garlic powder, and salt; toss to evenly coat the chicken and vegetables.
Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt if needed. Divide between plates and enjoy!
2 servings
8 ounces
* The % Daily Value (DV) 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.
