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To make the Garlic Herb Chicken Bowls, you will need: - 4 boneless, skinless chicken breasts - 2 cups broccoli florets - 2 cups bell peppers (red, yellow, and green), sliced - 1 red onion, sliced - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and pepper to taste - 1 cup cooked quinoa or brown rice (for serving) - Fresh parsley, chopped (for garnish) If you want to boost the taste, try these extras: - Lemon juice for brightness - Crushed red pepper for heat - Fresh herbs like basil or cilantro - Feta cheese for a salty kick Gather these tools to make the process smooth: - Large mixing bowl - Sheet pan - Parchment paper - Measuring spoons - Knife and cutting board - Meat thermometer (for checking chicken doneness) - Serving bowls to plate the meal Start by preheating your oven to 400°F (200°C). This step is key to cooking the chicken and veggies evenly. I also recommend lining a large sheet pan with parchment paper. It makes cleanup super easy. In a mixing bowl, combine these ingredients: - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Add the chicken breasts to the bowl. Make sure each piece gets coated well with the marinade. Let it sit for about 15 minutes. This will help the flavors soak in. While the chicken marinates, prepare your veggies. Take 2 cups of broccoli florets, 2 cups of sliced bell peppers, and 1 sliced red onion. Spread them evenly on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss the veggies to coat them well. Once the chicken is ready, it's time to combine. Place the marinated chicken breasts on top of the veggies on the sheet pan. This lets the chicken juices flavor the vegetables as they cook. Put the sheet pan in your preheated oven. Bake for 25-30 minutes. Check that the chicken is cooked through. It should reach an internal temperature of 165°F (75°C). The vegetables should also be tender and ready to enjoy. After baking, remove the pan from the oven. Let it cool for a few minutes. Serve the chicken and veggies over 1 cup of cooked quinoa or brown rice. For a nice touch, sprinkle some chopped fresh parsley on top. You can also drizzle a little olive oil and lemon juice for extra flavor. Enjoy your meal! To get the best taste from your chicken, marinate it well. Mix olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Place your chicken in this mix for at least 15 minutes. This short time helps the chicken soak up all the flavors. If you have more time, let it marinate longer in the fridge. The longer it sits, the more flavor it gains. For tasty vegetables, cut them into even sizes. This helps them cook the same way. Spread broccoli, bell peppers, and red onion on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss them well to coat. Bake alongside the chicken for about 25-30 minutes. They should be tender and bright in color when done. You can change up the recipe with different proteins or veggies. Try using shrimp or tofu instead of chicken. This gives you new tastes and textures. For veggies, consider zucchini, asparagus, or sweet potatoes. These can add a fun twist to your bowl. Adjust the spices based on your choice. This recipe is flexible and lets you explore flavors that you love. {{image_2}} You can switch the chicken for other proteins. Try turkey, pork, or tofu. Each option brings its own taste. Turkey gives a leaner choice. Pork adds a bit of sweetness. Tofu is great for a plant-based meal. Just cut it into cubes and marinate as you do with chicken. Keep the cooking time similar. Using seasonal veggies makes this dish fresh and fun. In spring, add asparagus or snap peas. Summer is perfect for zucchini or corn. Fall calls for sweet potatoes or Brussels sprouts. In winter, use carrots or cauliflower. You can mix and match veggies for a colorful bowl. Just make sure to cut them evenly for even cooking. You can boost the flavors with spices and herbs. Add cumin for warmth or red pepper flakes for heat. Fresh herbs like basil or cilantro can brighten the dish. You can also drizzle sauce on top. A squeeze of lemon juice or a balsamic glaze adds a nice touch. Experiment to find your favorite flavor combinations! Once your garlic herb chicken bowls are cool, store them in an airtight container. This helps keep them fresh. You can keep them in the fridge for up to three days. Make sure to separate the chicken from the veggies if you want to keep them at their best. To reheat, place the leftovers on a microwave-safe plate. Cover them with a damp paper towel to keep moisture in. Heat for about 2-3 minutes or until hot. You can also reheat in the oven. Set it to 350°F (175°C) and warm the chicken bowls for about 15 minutes. This helps keep them crispy. You can freeze the chicken and veggies together for up to three months. Use freezer-safe bags or containers for best results. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above. This way, you enjoy the same great taste later! Yes, you can use frozen chicken. First, thaw it completely. Then, follow the recipe as usual. Cooking times may change, so check the chicken for doneness. It needs to reach 165°F (75°C) inside. Thawing in the fridge overnight is best for safety. To make it low-carb, skip the quinoa or brown rice. Instead, serve the chicken and veggies over a bed of leafy greens. You can use spinach or arugula for a fresh taste. Adding avocado slices gives healthy fats and creaminess. Many side dishes go well with garlic herb chicken bowls. Here are some options: - Roasted asparagus - Garlic mashed cauliflower - Zucchini noodles - A fresh garden salad These sides add color and flavor to your meal. Yes, you can prep this meal in advance. Marinate the chicken and chop the veggies the night before. Store them in the fridge. When you are ready to cook, just follow the baking steps. You can also store leftovers for quick meals later. This blog post guided you through making a tasty garlic herb chicken bowl. We covered necessary and optional ingredients, the right tools, and easy steps from prep to baking. I offered tips for marinating and cooking, plus variations to mix things up. Finally, I shared storage tips to keep leftovers fresh. With these details, you can enjoy great meals and impress your family. Happy cooking!

Garlic Herb Chicken Bowls Sheet Pan

Savor the flavor with these Garlic Herb Chicken Bowls that are not only delicious but also easy to make! Packed with tender chicken, vibrant veggies, and a hint of garlic, this healthy meal is perfect for busy weeknights. Ready in just 40 minutes, it's a recipe you’ll want to try again and again! Click through for full details and step-by-step instructions. #GarlicHerbChicken #HealthyDinner #QuickRecipes #SheetPanMeals
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups broccoli florets

2 cups bell peppers (red, yellow, and green), sliced

1 red onion, sliced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper to taste

1 cup cooked quinoa or brown rice (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Chicken: In a mixing bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for about 15 minutes for extra flavor.

      Arrange Vegetables: While the chicken is marinating, spread the broccoli, sliced bell peppers, and red onion evenly on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables well.

        Add Chicken to Sheet Pan: After the chicken has marinated, place the chicken breasts on top of the vegetables on the sheet pan.

          Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

            Serve: Remove from the oven and let it cool for a few minutes. Serve the chicken and vegetables over cooked quinoa or brown rice, garnishing with chopped fresh parsley for color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                - Presentation Tips: Serve each bowl with a portion of quinoa or brown rice topped with the garlic herb chicken and roasted vegetables. Drizzle with a little extra olive oil and lemon juice for brightness, if desired.