Rosemary-Garlic Baked Chicken Breast with Roasted Bell Peppers

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken breasts baked with garlic and rosemary, accompanied by sweet roasted bell peppers. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs Chicken breast, boneless, skinless, Bell peppers, mixed colors, Zucchini 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1.2 lbs Chicken breast, boneless, skinless
• 4 oz Bell peppers, mixed colors
• 8 oz Zucchini
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tbsp Fresh rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.2 lbs boneless, skinless chicken breasts dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Toss 4 oz bell peppers and 8 oz zucchini (cut into 1-inch pieces) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet.
3. Step 3: Place chicken breasts on the baking sheet, top with 4 minced garlic cloves and 1 tbsp fresh rosemary.
4. Step 4: Drizzle 1 tbsp olive oil over the chicken and vegetables.
5. Step 5: Roast for 20-25 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender.