Oven chicken with vegetables and paprika
Mediterranean Other Easy
Roasted chicken breast, colorful vegetables and smoked paprika : one lean, fragrant tray bake : light, high-protein, ready for the weekly menu Served with quinoa.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
25 min
Cooking
Ingredients
Chicken (breast)
Meat
600 g
Garlic
2 clove(s)
Paprika
8 g
Tomatoes
300 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Bell Peppers
2 piece(s)
Zucchini
2 piece(s)
Quinoa
200 g
Preparation steps
1
Cook the quinoa while the chicken roasts.
2
Preheat the oven to 200 °C.
3
Cut zucchini into half-moons, peppers into strips, tomatoes into wedges. Mince the garlic.
4
Toss chicken and vegetables with olive oil, paprika, garlic, salt and pepper on a baking tray.
5
Roast 25 min until the chicken is cooked through.
6
Rest 3 min, slice the chicken and serve with the roasted vegetables.
Per serving
499 kcal
Calories
54 g
Protein
41 g
Carbs
11 g
Fat