Summer Dinner Ideas Chicken and Veggies
Combining chicken with seasonal vegetables created simple, satisfying dinners.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 chicken breasts cut into strips
- 2 cups baby potatoes halved
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 lemon juice of
For Serving
- parsley for garnish
- lemon wedges for garnish
Instructions
- Preheat your oven to 200°C.
- Toss the potatoes with 1 tablespoon of olive oil and roast them for 15 minutes.
- Remove the tray from the oven. Add the chicken and the remaining vegetables to the tray.
- Mix the remaining olive oil, minced garlic, paprika, Italian seasoning, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Toss everything evenly to coat. Roast for 20 to 25 minutes until the chicken reaches 75°C and the vegetables are tender with slight caramelization.
- Finish the dish by squeezing the juice of half a lemon over the ingredients.
- Serve on a large platter. Garnish with parsley and lemon wedges for a fresh look.
Notes
This sheet pan meal is practical for families seeking balanced seasonal meals.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.