Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, garlic, oregano, thyme, salt, and pepper.
- Arrange chicken breasts on a sheet pan and brush with herb mixture.
- Scatter vegetables and olives around the chicken.
- Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh herbs if desired, and serve hot.
Notes
- Adjust seasoning to taste
- Serve with lemon wedges
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg