Herb-Crusted Chicken with Roasted Veggies
Juicy chicken breast coated in fresh herbs and roasted with colorful veggies for balanced energy and reduced sugar cravings. This mediterranean-inspired chicken (whole30) ready in about 40 minutes pairs (6 oz each, total 12 oz) chicken breast, dried rosemary, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each, total 12 oz) chicken breast
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1 medium (100g), sliced into 1/4-inch rounds zucchini
- 1/2 medium (50g), sliced into thin strips bell pepper
- 1/4 medium (30g), sliced into thin rings onion
Instructions
- Step 1: Preheat oven to 400°F (200°C). Mix 1 tsp dried rosemary, 1 tsp dried thyme, 2 minced garlic cloves, and 1 tbsp olive oil in a small bowl to form paste; rub evenly over both sides of 2 chicken breasts (12 oz total).
- Step 2: Place seasoned chicken on parchment-lined baking sheet. Arrange 1 medium sliced zucchini (100g), 1/2 medium sliced bell pepper (50g), and 1/4 medium sliced onion (30g) around chicken, drizzling with remaining herb paste.
- Step 3: Bake for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender with golden edges, basting chicken with pan juices halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Chicken with Roasted Veggies take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Chicken with Roasted Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried rosemary from drying out.
Can I substitute ingredients in Herb-Crusted Chicken with Roasted Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Chicken with Roasted Veggies for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Crusted Chicken with Roasted Veggies whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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