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Oven Roasted Chicken and Veggies

Recipe source: Paleo Grubs, Serves 3, Low Carb


  • Chicken breasts (boneless, skinless)(1 lb)
  • 3 Bell peppers
  • 2 Zucchini
  • 1 Red onion
  • 2 Garlic cloves
  • Broccoli florets (2 cups)
  • Brussels sprouts (1 cup)
  • Italian seasoning (1 tsp)


  1. Preheat the oven to 500°F.
  2. Rinse the produce with water, then dry. Trim the ends o! the zucchini, red onion, and Brussels sprouts. Halve the zucchini lengthwise, then cut crosswise into half-moons. Cut the red onion into wedges. Remove seeds from the bell peppers, then cut the peppers into large pieces. Mince the garlic cloves. Cut the chicken breasts into 1-inch cubes.
  3. Place the chicken, broccoli florets, Brussels sprouts, zucchini, bell peppers, red onion, and garlic in a large roasting pan. Add 4 TBS of olive oil, Italian seasoning, and salt and pepper to taste, then toss to combine.
  4. Add the dish to the oven and roast for 20 minutes, stirring after 10 minutes, until veggies are charred and chicken reaches an internal temperature of 165°F.