Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine melted butter, minced garlic, paprika, thyme, salt, and pepper.
- Place chicken breasts on a large baking sheet and brush generously with garlic butter mixture.
- Arrange carrots, bell peppers, and green beans around the chicken on the sheet pan.
- Drizzle remaining garlic butter over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
- Garnish with chopped parsley before serving.
Notes
- You can swap vegetables based on availability or preference.
- Ensure even spacing on the pan for proper roasting and crisping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg