Healthy Roasted Chicken and Veggies Recipe

• Preheat the oven to 400°F (200°C).
• Pat the chicken breasts dry with paper towels. Place them on a cutting board or a large plate.
• In a small bowl, mix together 2 tablespoons of non-stick cooking spray, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1/2 teaspoon of paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Rub this seasoning mixture evenly over both sides of the chicken breasts.
• Wash and prepare the vegetables. Cut the red and yellow bell peppers into bite-sized pieces, slice the red onion into wedges, and ensure the baby carrots and broccoli florets are ready for roasting.
• In a large mixing bowl, toss the prepared vegetables with 1 tablespoon of non-stick cooking spray, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Ensure all the vegetables are well coated with the seasoning.
• Place the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Arrange the chicken breasts in the center, surrounded by the vegetables.
• Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the vegetables halfway through.
• Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) and the vegetables are tender.
• Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing.
• Se< rve the sliced chicken alongside the roasted vegetables. Garnish with freshly chopped parsley and lemon wedges if desired.

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