High Protein Chicken and Veggie Traybake | One Pot Chicken and Veggie for Weight Loss Meal
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • Chicken thighs - 4, boneless & skinless
  • Green zucchini - 1, large
  • Yellow zucchini - 1, large
  • Red capsicum / bell pepper - 1, large
  • Garlic powder - 1 tsp
  • Onion powder - 1 tsp
  • Italian seasoning - 2 tsp
  • Red chilli powder / paprika - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper powder - ½ tsp
  • Extra virgin olive oil - 2-3 tbsp
Instructions
  1. First we will prep all the veggies. Cut the ends of the green & yellow zucchini and discard them. Then cut each into half lengthwise.
  2. Now cut each half into 1-inch pieces as shown in the video. Set them aside.
  3. Cut the red capsicum into half and deseed it; also remove its white membranes. Then cut it into 1-inch chunks. Set them aside.
  4. Now we will prepare the quick spicy marinade for the chicken! In a mixing bowl, add garlic powder, onion powder, Italian seasoning, red chilli powder or paprika, salt and pepper.
  5. Then drizzle about 2 tablespoons of olive oil over the spices & seasoning. Using a wire whisk, give a very good mix so that all powders are evenly combined.
  6. Now drop the chicken thighs into the prepared spicy marinade and give a good mix so that each of the chicken pieces are thoroughly coated with the spices. Let the chicken marinate for at least 30 minutes at room temperature.
  7. Preheat your oven to 200 C / 400 F and place the wire rack at the upper third of the oven.
  8. While the oven is preheating, line a baking sheet with aluminum foil as it will help in cleaning up. Now first place the chicken thighs on the baking sheet keeping the smooth side down.
  9. Then throw in the chopped veggies around the gaps in between the chicken thighs. Ensure to place the veggies in a single uniform layer for even cooking.
  10. Sprinkle salt & pepper over the veggies and spray olive oil on top so that the veggies crisp up in the oven.
  11. Now bake the chicken and veggies in the preheated oven for 20 minutes. Then take the tray out, flip over the chicken thighs so that smooth side faces up.
  12. Return the chicken and veggies back to the oven and bake them for another 20 minutes or until the chicken thighs are completely cooked.*
  13. Your high protein chicken and veggie traybake meal is ready for you to devour and enjoy all good things in life!
Notes
*Pro tip: You can check the doneness by measuring the internal temperature of the chicken thighs on an instant-read meat thermometer and it should reach at least 75 C / 165 F.
Recipe by Flavor Quotient at https://flavorquotient.com/2025/03/high-protein-chicken-and-veggie-traybake/