OnePan Chicken and Vegetables

This recipe is perfect for a quick and healthy weeknight meal. It's packed with protein and veggies, and it can be customized with your favorite spices and herbs.

Ingredients:

• 4 chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes
• 1 tsp paprika
• 1 tsp Italian seasoning
• Optional toppings: freshly chopped parsley, grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with salt and pepper, to taste.
3. Heat a large oven-safe skillet over medium-high heat and add the olive oil.
4. Add the chicken thighs to the skillet and cook until browned on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.
5. Add the onion and garlic to the skillet and cook until the onion is translucent.
6. Add the red bell pepper, zucchini, and cherry tomatoes to the skillet and stir to combine.
7. Season with paprika, Italian seasoning, salt, and pepper, to taste.
8. Return the chicken thighs to the skillet and spoon the vegetable mixture over the top.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
10. Remove from the oven and top with freshly chopped parsley and grated Parmesan cheese, if desired.

If you have any leftovers, you can easily reheat them in the microwave for a quick and easy meal. Let me know if you have any other questions or specific dietary requirements that you'd like me to incorporate in the recipes.