Zesty Oven Roasted Chicken & Veggies


Zesty Oven Roasted Chicken & Veggies

  • Servings: 4
  • Difficulty: easy
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  • 1 lb boneless skinless chicken breast, portioned
  • 24 grape tomatoes
  • 1 medium zucchini
  • 1/2 red onion
  • 4 cups diced hash brown potatoes, thawed
  • 1/3 cup bbq sauce
  • 1/3 cup water
  • 1/4 tsp dried parsley flakes
  • 1/4 tsp dried cilantro flakes
  • 1/4 tsp roasted granulated garlic
  • pinch shallot powder
  • salt to taste


  1. Preheat oven to 375 degrees.
  2. Chop zucchini, tomatoes, and onion into roughly 3/4 to 1 inch size pieces.
  3. In a large mixing bowl, add chopped veggies and diced potatoes.
  4. In a small bowl, mix bbq sauce with 1/3 cup water. Add spices and stir well. Then pour a little less than half the sauce mixture over the veggies and mix.
  5. In a bowl or storage bag, add portioned chicken breasts and the rest of the sauce mixture and mix.
  6. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
  7. Place the chicken breast portions on the baking sheet evenly spaced.
  8. Add veggies around the chicken and season with salt to taste.
  9. Cover loosely with aluminum foil and bake for 25-30 minutes.
  10. Check chicken for done-ness before serving.
Roughly 380 calories per serving. A great stand-alone lower-calorie meal or serve with a side of toasted bread and fresh fruit.