Description
A hearty bake featuring chicken, colorful vegetables, and a cheesy crust, ready in 50 minutes and serving 4.
Ingredients
Scale
- 4 boneless
- skinless chicken breasts (about 1½ pounds)
- cut into 1‑inch cubes
- 2 cups broccoli florets
- 1 cup red bell pepper
- diced
- 1 cup yellow bell pepper
- diced
- 1 cup zucchini
- sliced into half‑moons
- 1 cup carrots
- thinly sliced
- 3 cloves garlic
- minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- Juice of ½ lemon
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9‑by‑13‑inch baking dish with a drizzle of olive oil.,In a large bowl, combine the cubed chicken, broccoli, bell peppers, zucchini, carrots, and minced garlic.
- Drizzle with olive oil, then sprinkle oregano, smoked paprika, black pepper, and sea salt.
- Toss until evenly coated.,Transfer the seasoned mixture to the prepared baking dish, spreading it into an even layer.
- Squeeze lemon juice over the top, then cover with aluminum foil.,Bake covered for 25 minutes, then remove the foil.
- Sprinkle cheddar, mozzarella, and Parmesan evenly over the surface.
- Return to the oven, uncovered, and bake for an additional 10‑12 minutes until the cheese is melted, bubbly, and lightly browned.,Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
Keywords: Flavor-Packed Loaded Chicken Veggie Bake, chicken bake recipe, loaded chicken casserole, veggie chicken dinner, easy baked chicken, one‑pan chicken dinner