Print

Garlic Herb Chicken with Roasted Veg & Fresh Garden Salad

Print Recipe

A complete, healthy meal featuring juicy garlic herb chicken, perfectly roasted vegetables, and a crisp garden salad.

Ingredients

Scale
  • For the Garlic Herb Chicken:
  • 1.5 lbs chicken breasts, pounded to even thickness
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For the Roasted Vegetables:
  • 1 lb baby potatoes, halved
  • 2 large carrots, sliced
  • 1 bell pepper, chopped
  • 1 zucchini, sliced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Fresh Garden Salad:
  • 4 cups mixed greens
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine 3 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper. Coat the chicken breasts evenly with the mixture.
  3. In a separate large bowl, toss the halved baby potatoes, sliced carrots, chopped bell pepper, and sliced zucchini with 2 tbsp olive oil, oregano, salt, and pepper.
  4. Place the chicken on one side of a large baking sheet and the vegetables on the other.
  5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.
  6. While the chicken and vegetables roast, prepare the salad. In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
  7. In a small bowl, whisk together the balsamic vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
  8. Drizzle the dressing over the salad and toss gently to combine.
  9. Serve the garlic herb chicken and roasted vegetables hot, alongside the fresh garden salad.

Notes

For crispier chicken skin, you can sear the chicken breasts in a hot skillet for 2-3 minutes per side before roasting. Feel free to swap the vegetables in the roast for your favorites, like broccoli or sweet potato.

Nutrition

Find it online: https://cheerychop.com/garlic-herb-chicken-roasted-vegetables-salad/