Baked Chicken with Roasted Vegetables

Treat your taste buds to a flavorful combination of tender baked chicken and colorful roasted vegetables. This low carb recipe is packed with vitamins, minerals, and lean protein.


  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced


  1. Preheat the oven to 400°F (200°C).
  2. Place the chicken breasts in a baking dish and drizzle with olive oil.
  3. In a small bowl, mix together the paprika, garlic powder, dried oregano, salt, and pepper. Sprinkle the spice mixture evenly over the chicken breasts.
  4. In a separate baking sheet, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
  5. Place both the chicken and the vegetables in the preheated oven.
  6. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Serve the baked chicken alongside the roasted vegetables for a colorful and satisfying meal.

Baked Chicken with Roasted Vegetables is a flavorful and nutritious low carb recipe that brings together tender chicken breasts and colorful roasted veggies. The chicken breasts are coated with a blend of olive oil, paprika, garlic powder, dried oregano, salt, and pepper, resulting in a burst of savory goodness. The roasted vegetables, including bell peppers, zucchini, and red onion, add vibrant colors and a delightful caramelized flavor. This dish is not only satisfying and delicious but also provides lean protein and an array of vitamins and minerals. It’s an easy-to-make recipe that offers a well-rounded and wholesome meal for those seeking a low carb option.