I really love this meal.  It is so simple and yet so flavorful.

It goes together so quickly and bakes in a mere 20 minutes.  It is great for those nights you need something easy and flavorful to feed your family when you have limited time.

I used this garlic ‘n herb seasoning from my local Meijer store, but there are other brands out there which will work as well.

It adds a nice taste that compliments the natural flavor of the vegetables.  

I have been known to hide the leftovers so I can have them all to myself for lunch the next day.

My son requests this meal when he comes home to visit.  

Our whole family is happy to see this meal on the dinner table.

I like to bake the rice if I am serving it.

This method from 101cookingfortwo.com is easy and the rice turns out perfectly every time for me.

The size of baking dish you use will depend on how much rice you are making.  I can fit 3 cups of dry rice in a 9″x13″ baking dish.  If I’m cooking for two, I make 1 cup of dry rice in a smaller oven safe dish.

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

We LOVE this meal! You can serve it with rice, but we prefer to eat it as is for a low-carb meal. It is so flavorful and full of good things. It roasts in the oven for a mere 20 minutes.


  • 4 boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 sweet onion
  • 1 zucchini
  • 2 cups broccoli florets
  • 1 cup grape tomatoes, cut in half
  • 4 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp garlic 'n herb seasoning


  1. Preheat oven to 500 degrees F.
  2. Chop all the vegetables into large pieces. Chop chicken into cubes.
  3. Toss chicken and vegetables with oil, salt, pepper and garlic 'n herb seasoning. Place in a large roasting pan.
  4. Bake for 15 minutes; stir. Bake another 5 minutes or until the vegetables are crisp tender and chicken is cooked to 165 degrees.
  5. Serve with rice if desired.