Herb-Crusted Chicken with Roasted Veggies
Experience a burst of flavor with our herb-crusted chicken, seasoned to perfection and paired with a colorful medley of roasted vegetables. This dish offers not only a satisfying crunch but also a symphony of fresh tastes, making it a perfect weeknight dinner or special occasion meal. Easy to prepare and utterly delicious, it will become a new family favorite!
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 1 tablespoon balsamic vinegar
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, combine bread crumbs, Parmesan, parsley, thyme, salt, and pepper.
- 3.
Brush chicken breasts with olive oil and coat them thoroughly in the bread crumb mixture.
- 4.
Place the coated chicken on a baking sheet lined with parchment paper.
- 5.
In another bowl, toss zucchini, bell pepper, and onion with balsamic vinegar, salt, and pepper. Spread evenly around chicken on the baking sheet.
- 6.
Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
- 7.
Broil for an additional 2-3 minutes for extra crispiness if desired.
- 8.
Allow to rest for 5 minutes before serving.
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