Gluten-Free Oven-Roasted Chicken and Veggies

This gluten-free oven-roasted chicken and veggies dish is a simple and flavorful one-pan meal that's perfect for busy weeknights. The combination of tender chicken breasts and colorful vegetables seasoned with aromatic herbs makes for a delicious and satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups baby carrots
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a large mixing bowl, combine the chicken breasts, baby carrots, broccoli florets, sliced bell peppers, sliced onion, minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper

Toss until everything is evenly coated

Transfer the chicken and vegetable mixture to a baking sheet lined with parchment paper or aluminum foil, spreading them out into a single layer

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking

Once done, remove from the oven and let it cool slightly before serving

Serve the oven-roasted chicken and veggies hot, garnished with fresh herbs if desired

Enjoy!