One-Pan Mexican Chicken and Vegetables
Nutrition per Serving
450
Calories
35g
Protein
40g
Carbs
15g
Fat
This recipe includes a grocery list of chicken, bell peppers, onion, zucchini, garlic, olive oil, cumin, chili powder, salt, pepper, and cilantro. The Glycemic Index (GI) for the main carbohydrate source, the vegetables, is low, which is better for blood sugar control.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb/450g), 1 cup of bell peppers (150g), 1 medium onion (110g), 1 zucchini (200g), 2 cloves of garlic, 1 tbsp olive oil (15ml), 1 tsp cumin (5g), 1/2 tsp chili powder (2.5g), Salt and pepper to taste, Fresh cilantro for garnish
Instructions
1. Preheat your oven to 400°F (200°C). 2. Chop the vegetables and chicken into bite-sized pieces. 3. Toss the chicken and vegetables in olive oil, garlic, and spices. 4. Spread the mixture evenly on a baking sheet. 5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. 6. Garnish with fresh cilantro before serving.
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