Juicy Roasted Chicken Breasts with Vegetables

Ingredients

• 2 chicken breasts (scored in a grid pattern)
• 1 sweet potato (sliced)
• 1 large potato (sliced)
• 1 onion (chopped)
• 1 small bell pepper (cut into strips)
• olive oil (for drizzling over the vegetables)
• 2 tbsp plain yogurt
• 1 tsp mustard
• 0.5 lemon (juice and zest)
• all-purpose seasoning with pepper (a blend of salt, pepper, oregano, garlic, and parsley (such as Maggi))

Steps

1. 1

   Preheat the oven to 200 degrees.

2. 2

   In a baking dish, place the sliced sweet potato on one side and the sliced potato on the other. In the center, arrange the onion and top with the bell pepper strips.

3. 3

   Drizzle the vegetables with olive oil and season with the all-purpose seasoning.

4. 4

   Place the dish in the oven and roast the vegetables alone for 20 minutes.

5. 5

   Meanwhile, prepare the marinade by mixing the yogurt, mustard, juice of half a lemon, the zest, and a bit more seasoning in a bowl.

6. 6

   Make shallow cross-hatch cuts on the chicken breasts so the sauce penetrates better.

7. 7

   Coat the chicken breasts with the yogurt mixture on both sides.

8. 8

   Remove the dish from the oven, place the chicken breasts over the vegetables, and bake everything together for an additional 25 to 30 minutes, depending on the size of the breasts, until golden and cooked through.

9. 9

   Slice the chicken into strips and serve.

Notes

To make the most of the meal, you can assemble burritos with cheese, chicken, and vegetables by browning them in a skillet for dinner, and save the rest in a container for lunch the next day.

Nutrition per serving

• main course
• chicken
• baked
• healthy
• meal prep
• easy