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If you're looking for a dish that combines mouthwatering flavors with ease of preparation, look no further than Garlic Butter Chicken paired with Roasted Vegetables. This delightful recipe brings together succulent chicken breasts, infused with a rich garlic butter sauce, and a vibrant medley of seasonal vegetables that are perfectly roasted to enhance their natural sweetness. Not only is this dish a feast for the senses, but it also boasts numerous health benefits, making it an ideal choice for health-conscious cooks.

Garlic Butter Chicken & Roasted Vegetables

Whip up a delicious Garlic Butter Chicken & Roasted Vegetables dish that's perfect for family dinners or meal prep! This simple recipe combines lean chicken breasts with a mouthwatering garlic butter sauce and vibrant seasonal veggies. Packed with nutrients and flavor, it's a health-conscious choice that doesn't skimp on satisfaction. Try it out and enjoy a balanced, wholesome meal that everyone will love! #Cooking #HealthyRecipes #MealPrep #ChickenRecipe #GarlicButter #RoastedVegetables
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/2 cup unsalted butter, divided

6 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper, to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

For the Roasted Vegetables:

2 cups broccoli florets

2 cups baby carrots

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large bowl, combine the broccoli florets, baby carrots, red bell pepper, and yellow bell pepper. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss until the vegetables are evenly coated.

      Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

        Cook the Chicken: While the vegetables are roasting, prepare the chicken. In a large skillet over medium heat, melt 1/4 cup of the butter. Add minced garlic and sauté for about 1 minute until fragrant.

          Season the Chicken: Season the chicken breasts with thyme, oregano, salt, and pepper. Add the chicken to the skillet with the garlic butter and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

            Add Lemon Juice: Once the chicken is cooked, squeeze the juice of one lemon over the chicken and top with remaining melted butter. Allow it to simmer for another minute for the flavors to meld.

              Serve: To serve, plate the chicken alongside a generous portion of roasted vegetables. Drizzle any remaining garlic butter from the skillet over the chicken, and sprinkle with chopped fresh parsley for garnish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4