High-Protein Chicken & Veggie Bake Recipe
This High-Protein Chicken & Veggie Bake is a simple, flavorful, and satisfying meal that fits perfectly into a healthy lifestyle. Packed with protein and roasted goodness, it’s easy to make and ideal for meal prep. A reliable, delicious option for any busy day.
Ingredients
- 2 large chicken breasts about 600–700g, cut into bite-sized chunks
- 2 cups broccoli florets
- 1 bell pepper sliced (any color)
- 1 medium zucchini sliced
- 1/2 medium onion sliced
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
Optional Flavor & Protein Boost Add-Ins
- 1 teaspoon lemon juice adds brightness after baking
- 1/4 teaspoon chili flakes for heat
- 2 tablespoons grated parmesan adds flavor + slight protein boost
- 1/2 teaspoon garlic powder for deeper flavor layering
Instructions
- Preheat your oven to 200°C (400°F) so it’s fully heated before baking. Lightly grease a large baking tray with a small amount of oil or line it with parchment paper to prevent sticking and make cleanup easier.
- Take the chicken breasts and cut them into evenly sized, bite-sized chunks. Keeping the pieces uniform ensures they cook at the same rate and stay juicy instead of drying out.
- Wash all the vegetables thoroughly under running water and pat them dry. Chop the broccoli into small florets, slice the bell pepper into strips, cut the zucchini into half-moons, and slice the onion. Try to keep all pieces similar in size so they roast evenly.
- In a large mixing bowl, add the chopped chicken and all the prepared vegetables. Make sure there’s enough space in the bowl to mix everything without spilling.
- Drizzle the olive oil over the mixture, then add the minced garlic, paprika, oregano, salt, and black pepper. Distribute the seasonings evenly across the surface before mixing.
- Using your hands, a spoon, or a spatula, toss everything thoroughly until all the chicken and vegetables are evenly coated with oil and seasoning. This step is important for consistent flavor in every bite.
- Transfer the mixture onto the prepared baking tray and spread it out into a single, even layer. Make sure the pieces are not overlapping—this allows them to roast properly instead of steaming.
- Place the tray in the preheated oven and bake for 25–30 minutes. The high heat will help the chicken cook through while giving the vegetables slightly crispy edges.
- About halfway through cooking (around the 12–15 minute mark), remove the tray carefully and use a spatula or tongs to flip and stir everything. This ensures even roasting and prevents burning on one side.
- Return the tray to the oven and continue baking until the chicken is fully cooked (no pink in the center) and the vegetables are tender with lightly golden, slightly crispy edges. Remove from the oven and let it rest for a few minutes before serving.