Baked Chicken with Vegetables Recipe
A vegan baked chicken with vegetables featuring plant-based protein roasted with seasonal vegetables, garlic, olive oil, and herbs for flavor-packed comfort food.
Ingredients
- 2 cups seitan or extra-firm tofu pressed and sliced
- 1 cup carrots sliced
- 1 cup zucchini chopped
- 1 cup bell peppers chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease baking dish.
- In a bowl, toss vegetables with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Arrange seitan or tofu slices in baking dish; surround with vegetables.
- Drizzle any remaining olive oil mixture over top.
- Bake 30–35 minutes, stirring vegetables halfway, until protein is golden and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 26g
Vitamins & Minerals (per serving, approx.)
- Iron: 22%
- Calcium: 15%
- Magnesium: 18%
- Potassium: 20%
- Vitamin B6: 12%
Tips to Enhance Flavor
- Swap in seasonal vegetables for variety and color.
- Add a splash of balsamic vinegar for a tangy kick.
- Serve with quinoa, couscous, or roasted potatoes for a complete meal.