Chicken with roasted vegetables

Chicken breast roasted with zucchini, bell pepper, carrot and onion in olive oil.

Number of servings

1

Nutrients

For entire dish

Calories

355 kcal

Protein

36.2 g

Carbohydrates

14.8 g

Fat

16.5 g

Fiber

4.1 g

Per serving

Calories

355 kcal

Protein

36.2 g

Carbohydrates

14.8 g

Fat

16.5 g

Fiber

4.1 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

511.7 mcg

C

93.9 mg

E

1.7 mg

K

13.8 mcg

B9

26.8 mcg

B12

0.5 mcg

K⁺

208.8 mg

Ingredients

• Chicken breast — 150 g
• Zucchini — 80 g
• Bell pepper — 60 g
• Carrot — 50 g
• Onion — 40 g
• Olive oil — 12 g
• Table salt — 2 g

Cooking instructions

1. Cut the chicken into pieces.
2. Slice the zucchini, bell pepper, carrot and onion.
3. Preheat the oven to 200°C.
4. Toss the vegetables with olive oil and salt.
5. Spread the vegetables in a pan and nestle the chicken among them.
6. Roast for 25 minutes until the chicken juices run clear.
7. Serve hot.