Herb-Roasted Chicken with Summer Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts roasted with a medley of seasonal vegetables and a fragrant herb blend, ideal for warm weather meals. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 (6 oz each) chicken breasts
2 medium, sliced into 1/2-inch rounds zucchini
2 medium, sliced into 1/2-inch rounds yellow squash
1, sliced into strips bell pepper
3 tbsp olive oil
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
2 cloves, minced garlic
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Pat the chicken breasts dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, and 2 minced garlic cloves. Mix well.
Step 3: Add the sliced zucchini, yellow squash, and bell pepper to the bowl with the herb mixture. Toss to coat evenly.
Step 4: Place the coated vegetables in a single layer on a baking sheet. Arrange the seasoned chicken breasts on top of the vegetables.
Step 5: Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.