When it comes to quick dinner ideas that skip the pasta, I’m all in! I love whipping up meals that are not only delicious but also easy to prepare—especially after a long day. This recipe for baked chicken with vibrant veggies is my go-to! It’s simple, healthy, and packed with flavor. You just toss everything together and let the oven do its magic. Plus, it’s perfect for those evenings when you want something satisfying without the hassle. Trust me, this dish will quickly become a staple in your dinner rotation!
Ingredients List
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup broccoli florets (fresh or frozen will work, just be sure to thaw if using frozen)
- 1 bell pepper, sliced (any color you like—red, yellow, or green add a nice pop of color!)
- 2 tablespoons olive oil (extra virgin is my favorite for flavor)
- 1 teaspoon garlic powder (or you can use minced fresh garlic for a bolder taste)
- Salt and pepper to taste (don’t be shy—seasoning really brings the dish to life!)
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This is super important because you want that chicken to roast perfectly!
- While the oven is warming up, grab a baking sheet and lay your chicken breasts on it. Don’t worry about making it look fancy; just make sure they’re spaced out a bit.
- Next, surround the chicken with those beautiful broccoli florets and the sliced bell pepper. I like to arrange them in a colorful pattern, but honestly, any way works!
- Now, drizzle the olive oil all over the chicken and veggies. This helps everything brown nicely and adds flavor—yum!
- Sprinkle the garlic powder, salt, and pepper over the top. Feel free to add a little extra seasoning if you like your food to pop with flavor.
- Pop the baking sheet into your preheated oven and bake for 25 to 30 minutes. You’ll want to check the chicken around the 25-minute mark; it should be cooked through and register at least 165°F (75°C) internally.
- Once it’s done, take it out and let it rest for a few minutes before serving. This lets the juices settle and makes for a juicy bite!
Why You’ll Love This Recipe
- Super quick prep time—just 10 minutes and you’re on your way to a delicious meal!
- Healthy ingredients that are fresh and vibrant, making dinner feel light and satisfying.
- No pasta required, so it’s perfect for those nights when you want to switch things up.
- One-pan meal that minimizes cleanup—who doesn’t love that?
- Customizable with any veggies you have on hand, making it versatile for different tastes.
- High in protein with juicy chicken breasts that keep you feeling full and energized.
- Kid-friendly and flavorful, so the whole family will enjoy it without any complaints!
Tips for Success
To ensure your baked chicken with veggies turns out perfect every time, here are some of my favorite tips!
- Check the chicken temperature: Make sure your chicken reaches an internal temperature of 165°F (75°C) for safety and juiciness. A meat thermometer is a great tool to have on hand!
- Experiment with veggies: Feel free to swap out the broccoli and bell pepper for any other vegetables you love, like zucchini, carrots, or asparagus. Just remember to cut them into similar sizes so they cook evenly.
- Season to your taste: Don’t hesitate to adjust the garlic powder, salt, and pepper to suit your palate. Adding herbs like thyme or rosemary can elevate the flavor even more!
- Marinate for extra flavor: If you have a little extra time, marinating the chicken in olive oil, lemon juice, and your favorite seasonings for 30 minutes before baking can really enhance the taste.
- Let it rest: After baking, allow the chicken to rest for a few minutes before cutting into it. This helps keep all those delicious juices locked in!
Nutritional Information
Here’s the scoop on the nutritional values for this delicious baked chicken with veggies. These estimates are based on standard ingredients and portion sizes, making it easier for you to keep track of what you’re enjoying!
- Serving Size: 1 serving
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 300mg
- Total Carbohydrates: 10g
- Fiber: 3g
- Sugar: 2g
- Protein: 40g
With a balance of healthy fats and plenty of protein, this dish not only satisfies your hunger but also keeps your meals nutritious. Enjoy guilt-free!
Serving Suggestions
This baked chicken with veggies is fantastic on its own, but if you want to elevate your meal even more, I’ve got some delicious pairings for you! Here are a few easy ideas to create a complete dinner experience:
- Quinoa Salad: A light and refreshing quinoa salad with cherry tomatoes, cucumber, and a squeeze of lemon makes a great side. It adds a nice textural contrast to the tender chicken.
- Garlic Roasted Potatoes: You can’t go wrong with crispy, garlic-roasted potatoes. Just toss them with some olive oil, salt, and your favorite herbs before roasting alongside your chicken for added flavor.
- Simple Green Salad: A crisp green salad with mixed greens, avocado, and a tangy vinaigrette brings brightness to the plate. It’s a perfect way to add some crunch and freshness!
- Steamed Rice: For a heartier option, serve your chicken over a bed of fluffy steamed rice or cauliflower rice if you’re looking to keep things low-carb.
- Crusty Bread: And don’t forget about a slice of warm, crusty bread! It’s perfect for soaking up any juices from the chicken and veggies, making every bite satisfying.
Mix and match any of these sides to suit your mood, and before you know it, you’ll have a delightful dinner that’s not just tasty but also visually appealing!
Storage & Reheating Instructions
Storing leftovers from this baked chicken with veggies is super easy! Just let the dish cool down to room temperature, then transfer it into an airtight container. It’ll keep well in the fridge for up to 3 days, making it a great option for meal prep or quick lunches throughout the week.
When it comes to reheating, I recommend using the oven if you have time. Preheat it to 350°F (175°C) and place the chicken and veggies in an oven-safe dish. Cover it with aluminum foil to keep moisture in and heat for about 15–20 minutes, or until everything is warmed through. This method helps maintain that juicy texture that we love!
If you’re in a rush, you can also use the microwave. Just place a portion on a microwave-safe plate, cover it with a microwave-safe lid or another plate to avoid splatters, and heat for about 1–2 minutes. Keep an eye on it to make sure it doesn’t dry out!
Remember, no matter how you reheat it, always check that your chicken reaches an internal temperature of 165°F (75°C) before digging in again. Enjoy those delicious leftovers!
FAQ Section
Can I use other proteins instead of chicken?
Absolutely! This recipe is super versatile. You can swap out the chicken for turkey, fish, or even tofu if you want a vegetarian option. Just adjust the cooking time accordingly based on the protein you choose.
What if I don’t have broccoli or bell pepper?
No worries at all! You can use any vegetables you have on hand, like zucchini, asparagus, or even carrots. Just make sure to cut them into similar sizes for even cooking.
How do I know when the chicken is done?
The best way to check is by using a meat thermometer. You want your chicken to reach an internal temperature of 165°F (75°C). If you don’t have one, you can cut into the thickest part; the juices should run clear, and the meat should no longer be pink.
Can I make this recipe ahead of time?
Yes! You can prep everything a day in advance and store it in the fridge until you’re ready to bake. Just make sure to cover the baking dish tightly with plastic wrap to keep everything fresh.
Is this recipe gluten-free?
Yes, it is! All the ingredients listed are naturally gluten-free, so you can enjoy this meal without worry. Perfect for those avoiding gluten in their diet!
Dinner Ideas No Pasta: 7 Deliciously Easy Recipes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Quick dinner ideas without pasta.
Ingredients
- 2 chicken breasts
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken breasts on a baking sheet.
- Surround with broccoli and bell pepper.
- Drizzle olive oil over everything.
- Sprinkle garlic powder, salt, and pepper.
- Bake for 25-30 minutes until chicken is cooked.
- Serve hot.
Notes
- Feel free to add other vegetables.
- Adjust seasoning to your taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: dinner ideas no pasta
