Mediterranean Herb Chicken with Carrots and Zucchini
A delicious dish combining tender chicken with fresh vegetables, highlighting vibrant herb flavors. Perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces Boneless chicken breasts Skinless for tenderness
- 2 medium Zucchini, sliced Substitute with bell peppers or squash if desired
- 3 medium Carrots, sliced Baby carrots can also work
- 2 tablespoons Olive oil Extra virgin adds richness
- 2 teaspoons Dried oregano Fresh oregano can be used
- 2 teaspoons Dried basil Fresh basil, chopped, is a great alternative
- 2 cloves Garlic, minced Substitute with garlic powder for convenience
- To taste Salt Enhance flavor, use sea salt or kosher salt
- To taste Pepper Freshly ground for better flavor
- For garnish (optional) Fresh parsley Adds color and a fresh aroma
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, oregano, basil, garlic, salt, and pepper; mix well.
- Add chicken breasts to the bowl and coat them evenly with the herb mixture.
- Place the chicken in a large oven-safe skillet or a baking dish.
- Add sliced zucchini and carrots around the chicken in the skillet.
- Drizzle any remaining oil and spices over the vegetables.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley, if desired, before serving.
Notes
Allow the chicken to marinate for at least 30 minutes for enhanced flavor. Use a meat thermometer to ensure doneness. Cut vegetables uniformly for even cooking.