Mediterranean Roasted Vegetables with Chicken Legs
Chicken legs on zucchini, bell pepper, cherry tomatoes and red onion — everything in one dish, into the oven. 38 g protein, mostly hands-off, perfect for relaxed evenings.
Nutrition per serving
With skin, this is deliberately rich (38 g fat). Without skin, fat and calories drop noticeably.
Ingredients
- Chicken legs (skin on, diced)180 g
- Zucchini, diced150 g
- Bell pepper, diced100 g
- Cherry tomatoes100 g
- Red onion, sliced50 g
- Olive oil10 g
- Oregano1 tsp
- Salt, pepperto taste
How to make it
- Preheat the oven to 200 °C.
- Add the vegetables and chicken legs to a baking dish.
- Drizzle with olive oil and season with oregano, salt and pepper.
- Roast for 25–30 minutes until the chicken is cooked and the vegetables are tender.
Protein & vegetables. Chicken legs provide protein, iron and B vitamins, the colorful roasted vegetables bring a broad micronutrient base — exactly the variety you build through real food first. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
New recipes & lessons every two weeks
The ThriveZone Meals grow piece by piece — well-founded recipes with real macros, built around the Five-Pillar system. Sign up and you'll get them first.
Join the newsletter← Back to overview: All ThriveZone Meals