Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes.
This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.
This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the takeout is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a side of rice, quinoa, or bread.
To being, chop the veggies and chicken and place on a small baking sheet. Season with olive oil, salt and pepper,Italiann seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!
Watch Video 15 Minute Chicken and Veggies
15 Minute Healthy Roasted Chicken and Veggies (One Pan)
Ingredients
- 2 medium chicken breasts, chopped
- 1 cup bell pepper, chopped (any colors you like)
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 cup tomatoes, chopped or plum/grape
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon italian seasoning
- 1/4 teaspoon paprika, optional
Instructions
- Preheat oven to 500 degree F.
- Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. - Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
I found this, made it last night. I used 3 chicken breast cut in small pieces. Added mushrooms to it, doubled my batch. added 1 whole -green, red, yellow peppers. Found some zesty dry itailian mix, Made two pans full, so we would have left overs. The chucken was not dry, tasted great. was so easy to make. Thank you.
The first time I made it, it wasn’t enough. I then made brow rice!! Yummy!! I will be making this again!!! Thanks for sharing this post..
Made this literally 3 hours ago and it was so good I had to come on ASAP and leave a review! I did everything as instructed, except I substituted the broccoli for eggplant since that’s what we had sitting around and baked for 220C for about 23 minutes or until the chicken and eggplant were cooked through. I was thrilled with the results! I served it up with some leftover whole wheat penne pasta and the family went nuts! Needless to say it’s become one of my favorite ways to prepare chicken breast and easy and healthy also. I’ll need to be stocking on chicken fillets now cause this one’s a keeper.
In response to the chicken not being done, I put it in a separate pan withe the drizzled seasonings and I think that might help if you have had trouble getting the chicken cooked.
I made this recipe for the first time this week and as a busy college student, this recipe was great! I read some of the modifications people have tried using different meats and different veggies, so I am excited to explore the possibilities! Do you think Italian dressing could be used in place of the olive oil?
Has anyone substituted steak instead of chicken in this recipe?
I halved the recipe and made it in my toaster oven! Turned out great will definitely make again!
I’ll have to call bollocks on the claim of 15mins here, I’ve been cooking for 30mins now and chicken is just about cooked through…might want to revise the name and cooking time
Maybe there is something wrong with your oven, or you have not cut the chicken small enough, or you have over crowded the pan.
I have made this multiple times and have never had to cook it for more than twenty minutes.
Same here. 15-20 mins works for me every time. ???? I cut my chicken pieces up pretty small.. Maybe 1/2-1 inch thick pieces. Same with the veggies. I absolutely love this recipe.
I’m sorry the cooking time did not work out for you, Tris. Did you cut the chicken pieces small enough? we’ve never had a problem with the cooking time because the oven temp is very high. One problem many readers encounter is using a glass baking dish, which needs additional time to heat up before cooking the food.
Cook the chicken on a separate pan so it isn’t crowded.
Oven broke down when I was preparing. Any other ways to cook this without the oven
Saute everything in a pan or skillet on the stove-top for about 8-10 minutes!
I made this tonight after my original dinner fell through. I was done prepping the chicken and veggies before the oven finished preheating. Instead of olive oil, I used safflower, a garlic parmesan seasoning packet from Knorr, and veggies I had on hand. The result was absolutely delicious! The veggies were nicely browned on the bottom, chicken was tender and not dry. Next time will use different flavors, maybe even a sauce. Thank you for sharing this recipe!
I’m so glad you enjoyed your dinner, Hallie! the best part about this recipe is that you can quickly prep everything while the oven is preheating.
i followed directions but may have used more veggies than called for.
i baked at 500 for 15 minutes but the bottom halves of the chicken were raw … i stirred and baked another 10 minutes … certainly will remake it!
i used a deep cast iron frying pan … i think i have 2 options: 1) put a lid on it for the first 10 minutes or put into a bigger baking dish
any ideas?
it is worth doing the recipe again and again
This recipe was a hit with my family!!.it was very tasty and I will definitely make it again!
Could I add Butternut squash to it or should I cook that separate?
You can if you dice them very small (1/4 inch) so they cook at the same rate as everything else. You can also try slicing them into thin slices like chips.
I would like to make this tonight but I don’t have he broccoli can I put in asparagus?
Yes of course you can! Feel free to use any of your favorite veggies 🙂
love all of these ingredients, and also how balanced they are, even roughly chopped to the same size! Thank you for this recipe!
I made this for the second time… I added hot pepper flakes and left out the tomatoes, added more broccoli and peppers.. Red and yellow! I also doubled up… The first time I made it, it wasn’t enough. I then made brow rice!! Yummy!! I will be making this again!!!
Thanks for sharing
This is really great. One of my new “go-toos” for weeknight dinners. Was worried about the 500 degree oven but comes out great! Thank you!
So simple and easy to make. My only regret was not using more vegetables!
Could you use pre cooked chicken also? That’s what I have on hand at the moment but don’t want to over cook anything.
I would just cook the veggies with this recipe and mix in the chicken at the very end.
Hi,
I made this for my weekly meals. Is it safe to keep in containers in refrigerator for the week? Or should I Freeze Thursday and Friday?
Thank you!
You can place them in the fridge for you to 4 days.
Made this last night. It was really good. I overcooked it a little and it was still good!
I used garlic, onion powder, parsley and salt and pepper for spices as I’m not big on “Italian spices”.
Can I substitute the olive oil with coconut oil?
Coconut oil is extremely high in saturated fat contrary to most people’s beliefs…
The fat in coconut oil is the good fat. The medium chain fatty acids you need. It raises your HDL and lowers your LDL.
It raises HDL but no proof it lowers the LDL
Olive oil has a smoke point of between 375-470 degrees depending on which type of olive oil you use (extra virgin being on the low end and “light” being on the high-end of the heat spectrum). A 500 degree oven exceeds the smoking point of all types of olive oil, causing the oil to break down and vital nutrients to be damaged or destroyed (meaning you don’t get the health benefits). Coconut oil has a smoke point of about 350, which is also well-below the 500 degree oven. In fact, possibly the only oil (I’m aware of) with a smoke point above 500 is safflower oil. That being said, coconut oil will cook the food just the same as olive oil, with just a slightly different flavor. You could also just drop the temperature of the oven and cook the food for longer. 🙂
Yes! You can most certainly substitute the olive oil with coconut oil. Although, the flavor of olive oil may work better with this recipe. Here’s a great article on the benefits of coconut oil. I use both. In fact, these are the only oils I use.
http://www.health.harvard.edu/staying-healthy/coconut-oil
“But what’s interesting about coconut oil is that it also gives “good” HDL cholesterol a boost. Fat in the diet, whether it’s saturated or unsaturated, tends to nudge HDL levels up, but coconut oil seems to be especially potent at doing so.”
This was YUMMY! Served it with Quinoa side dish and Caesar Salad on the light side. I’ll definitely make this again and serve it to company too.
This was YUMMY! Served it with Quinoa side dish and Caesar Salad on the light side. I’ll definitely make this again and serve it to company too.
Can you use Pyrex casserole dish to cook?
Yes you can But I would not recommend heating the oven temp above 450F for a Pyrex glass dish. Try baking it at 425F for 20 minutes.
I love this recipe!! I was a little nervous about the 500 degree oven, but it came out perfect!
What is the serving size? I am cooking today and need the serving size for the amount of calories thank you!
The serving size is about 2 cups of cooked chicken and veggies.
I love this recipe, and it is so easy! I usually make it Sunday evenings to meal prep my lunches for the week. I’m not a big fan of zucchini, so I substitute that for extra bell peppers, cook some brown rice, and voila- lunch for 4-5 days! Thank you!
I made this one pan dinner tonight and it was delicious.
My husband doesn’t like to try new recipes but he really enjoyed dinner tonight.
Thank you for sharing
I haven’t cooked it yet. This comment list keeps popping up and I can’t see the recipe
Please try re-loading the page
I’m making this tonight! What is the serving size as far as the nutritional value? I’m on a struck 1200 calorie a day diet, per Drs orders.
The serving size is about 2 cups of cooked chicken and veggies.
I bought the ingredients and made my partner make it. He didn’t mind though. It was a great dinner.
Can leftovers be frozen?
Yes!
Can you use chicken thighs instead of breasts
Yes you can! Cook the chicken for an extra 10 minutes if you are using thighs. Enjoy!
Your recipe only calls for 1 cup bell peppers but in the video you cut up more like 3 cups. What is the correct measurement?
I used extra bell peppers in the video because we had all the colors on hand and we really love the bell peppers. The recommended amount is 1 cup but feel free to add more if you like!
Thank you! I made this tonight with rice and my husband and I both loved it! Easy and healthy!
Sounds great, and easy, good for week night cooking. Is fat really 15 gms just for chicken & veggies? Is it the olive oil that makes it so high?
thanks!
Great idea, great recipe, just don’t use olive oil at 500* or even 400* because it turns into a hydrogenated or non hydrogenated oil that’s not good for use. Use a high heat oil, like grape seed. I didn’t know this myself, until last year and made the changes in my cooking. This won’t affect the recipe at all!
looks like that’s a myth: http://www.prevention.com/food/cooking-with-olive-oil Olive Oil at high heat is just fine.
Just made this. Very yummy! I added a couple of red potatoes and yellow squash and probably doubled the spices and added garlic powder. And then I cooked it about 6 more minutes. Loved it.
When you cut the chicken is it already cooked or basically put all together while raw and it cooks in the oven?
It’s raw chicken breast and it doesn’t take very long to cook because it’s cut into small pieces so you basically put it all together when it’s still raw.
Would frozen veggies work with this recipe? I know fresh is better but all I have on hand is frozen.
Yes they should work fine but be sure to de-frost them for a few minutes.
Seems like this could be tweaked for a lot of different veggies, right? I’m just thinking about what I have in the house and my family’s preferences rather than these specifics.
Yes, the possibilities are endless!
I loved this recipe! It’s become a regular at our house. I shared it on my little health & fitness blog, too 🙂 I can’t wait to try more of your recipes. Thank you for sharing!
Did anyone use frozen veggies or all fresh?
Do I really preheat and cook at 500 degrees? Just making sure,that seems high but just want to make sure that’s right. Thank you
Yes, 500!
bet would be so good BBQ leave the chicken out just the vedgs, not in the oven but use heavy duty foil, put all vegs, in foil add 1/4 cut white wine 1/4 cup soy sauce or 1/2 cup beer,, seal tight cook on grill till tender serve with BBQ what ever yummmmieeee
This dish was super easy to make, I used chicken thighs just because my fiancé prefers thighs than chicken breast because they aren’t as dry; it came out super good, very juicy and delicious! Definately making this again!
Yum is right. Just found Yummly over the weekend and this was the first recipe I tried with a couple of modifications — I used chicken thighs (they are cheaper and I think have more flavor) and I used brussel sprouts instead of broccoli (that’s what I had on hand). It took me a bit longer to do the prep (a bit out of practice and tiny kitchen — closer to 20 min prep, but I think 5-10 is reasonable if you cook all the time). I also cooked it for 20 min. It was delicious and easy. Could become a go-to meal for me. Thanks Yummly (and Gimmedelicious).
I understand what you mean about the prep. I usually prep 5x faster than hubby! I’m glad you enjoyed the recipe; Add brussels sprouts and using thighs sounds delicious too! I’m curious though, Did you chop up the thighs or bake them whole?
Layla, I chopped up the thighs. Thanks for a great & easy recipe. Do you stir the chicken & veg part way during the roasting? I didn’t at first, but when I checked at 15 minutes, it seemed like it needed a bit more time and I gave it a stir — seemed to work well.
Thanks again — I’m going to look for more of your recipes
Yum, Great idea! I will try it with thighs next time. I don’t stir the veggies because I like it when they’re charred on top.
Layla,
I explored your site further to discover that it’s all you — a one woman operation — how cool. I also love that you encourage others to become food bloggers as well. That’s amazing that you are making real money and only doing it for three years. How much time do you spend doing it?
You have a new fan here. Looking forward to trying more of your recipes.
Take care,
Jonathan
Thanks so much! It is a one women operation for now and it’s unbelievable how quickly the blog is growing – The blog get’s over 1 million monthly visitors now! I spend most of my day working on this blog because posting just 1 recipe is a long process that takes most of my day and sometimes the next day as well. I’m glad I have a new reader and I hope you like my other recipes as much as you liked this one! 🙂
Oh my…this was delicious!! I have to admit, I was very leary about the 500 degree temperature, but it was PERFECT!!! This dish ended up being the juiciest chicken I’ve ever made. Kuddos to the chef!!
Does this work well as a freezer meal? It seems like it would. We LOVE this recipe! I’ve made it many times. My girls even like it! Thank you for sharing it!
Yes, you can freeze it and then re-heat it in the microwave.
Great recipe!
This is excellent! And super easy. I’m afraid of my 500 degree oven. Ha ha! So I did it at 450 for about 20-25 minutes. 🙂
I recently met with my Cooking Group and your recipe was prepared. It was enjoyed by all. What a great tasting meal!
I made this last night for my boyfriend and I. The recipe is a keeper! I learned a) cut the zuchinni into larger pieces (that got mushy), b) use less oil, c) let oven totally pre-heat before putting the pan in. I used cajun seasoning instead of Italian and that worked fine. Next time I’ll add some yellow summer squash and, when in season, asparagus.
It IS time-consuming to prep but at least that can easily be done ahead of time.
Looks amazing however questioning nutritional info. How can one serving have 23g of fat when the recipe only calls for 2 tbs of olive oil at 14 g of fat per tbs ? Looking for WW recipes and this one comes out a 11 points,
Probably from the chicken breast!!
I suspect the nutritional information is for the ENTIRE dish. According to one site I read, a double chicken breast weighing 13 oz (including skin and bone) is 240 calories. Just a guess, but I think 422 calories per serving is excessive.
That is exactly what I was going to write…then I read your comment. The fat per serving is not 24g either.
Yes you’re right! the facts were for the entire dish. I’ve updated the nutritional facts!
Hey thanks for pointing that out. Turns out the nutrition app did not split the servings. The facts have been updated!
O M G…Awesome and divine, very fast made and yummy, i was in haven eating this meal for diner, and my hubby and 4years old really enjoyed too. I just added some yellow squash too and oven 475 for 20-25 min (I redused the recipe for 3 portion). Thank you for sharing so healthy, delicious and very fast diner.
I wonder how this would turn out if you used a cooking spray instead of olive oil?
Made this last evening for dinner. We loved it. I have one vegetarian in the family, so we used two sheet pans. The meat-heads 🙂 agreed to have this often, and switch up with steak, sausage, shrimp, or fish sometimes. Yum!
OMG….. this was sooooo good. I tossed the raw ingredients in olive oil, nature seasoning, italian seasoning, lawrys with cracked black pepper, onion and garlic powder. 25 minutes at 475. I served with white rice and a little grated parmesan. It was absolutely delicious. I can see this recipe being in rotation at least 2 to 3 times a month. It was a little time consuming chopping the veggies ut it really was worth it. I will also use a larger cookie sheet so all the veggies char evenly.
I added Balsamic vinegar to the recipe and served it with pasta with a white wine, lemon cream sauce.
I cooked this tonight, OMG!!!!!! I used shrimp instead of chicken and added carrots and mushrooms…… Defiently will cook again with chicken and shrimp….
Enjoyed, and my husband loved it.
Since I did not get an answer to my original question, I will just mention that I roasted mine at 425 degrees for about 30 minutes. (I had asked how long to roast at a lower temperature since I don’t like setting my oven as high as 500 degrees). I used the large roasting pan that came with my oven since I doubled the recipe. I do like Italian seasoning, so I used that. Since we like garlic, I put half the amount of salt and used garlic salt for the remaining half. We all really liked it! I may try it with McCormick’s Mediterranean blend seasoning next time.
Thanks for the tips!
You’re welcome, Marianne!
This is a good recipe but would be better if you left off the Italian seasoning….we thought that was just too strong. Next time I’ll leave out the Italian seas…and lightly sprinkle the top with Garlic Salt (which is how I usually roast veggies). It also took 20 minutes in my oven.
Can you make it in an aluminum disposal pan? Also can you substitute chicken for meat? How long will the cooking tI’m be?
I cook for clients for a living. My one client decided that he wanted to try this for dinner the next time I am at his home.
Hoping this will be received soon…..do you think I can do this on the grill in a foil pack?
Thanks!
Yes you can!
I just saw this! Thanks! I’m trying it right now. Forgot to spray the foil with pam, so hopefully the oil was enough to help it not stick!
You absolutely can! I have done a very similar recipe on the grill with a foil pack. The chicken came out exceptionally juicy and flavorful! I would also end up covering this dish in the oven until the last 7 minutes or so in order to get the same effect. Hope this helped!
What is the sheet that you have covering the bottom of your pan?
I use this dish at least twice a week…… Switching out the meats and veggies…. It’s a family staple….. Only thing I change is I use a baking dish (like Pyrex) bake at 400 instead, and cook a little longer!!!!! BEST RECIPE EVER!!!! thank you for sharing!!!
So glad you like the recipe!! We have it all the time too, it’s one of our favorites!
Cyndi, I would prefer to cook it at a lower temperature, too. (High oven temperatures set my smoke alarms off!). So how long did you cook it at 400 degrees?
Hi, love the look of this recipe just wanted to ask what do you mean by Italian seasoning? Does it mean Italian dried herbs or Italian seasoning dressing you would use on a salad? I am in Australia, would love someone to lend a hand before I make. Thanks 🙂
The dry seasoning. You can also easily make your on by using your favorite italian spices or fresh herbs!
Thank you Layla for your quick reply, I will be making this for dinner tomorrow night.
The recipe looks terrific…
Do you reccommend any spice other than paprika? I plan on making this tonight & just saw I ran out!
i f i cooked this on the stove, should i cook chicken first in oil then add veggies?
I would heat up the pan for at least a minute on high heat then just add the oil and veggies to the pan all at once and cook on high for 10 minutes.
I tried this tonight and it was very easy but I had a lot of liquid so the veggies were almost steamed so not as nice. I used cooking paper on the bottom of the roasting pan, could this be the reason? I like the idea and will try it again.
It maybe the parchment paper or that you didn’t heat up the oven long enough. Please let us know how it turns out next time!
I had the same issue. Didn’t use any parchment paper either. Broccoli was the only thing that charred… Everything else was soggy which I’m not a fan of. Chicken was good.
Do you pre cook the chicken before putting it in the oven? Or if it is cut in small enough pieces will it cook thoroughly in the oven?
Nope,just cut it into small cubes!
My partner and I made this the other night. So easy and so tasty! Definitely will be one of our go to dinners in the future. Thanks for the recipe!
Hello, I made this meal and my family LOVED it! I made a batch for myself without some of the veggies to make it GERD friendly and it was still full of awesomeness!
Anyway, I was wondering if you think this meal can be prepped and frozen? We have a neighbor that is going through chemo and I’m making a bunch of frozen meals for him and his wife to pop in the oven, and this meal sounds like it freezes fine, but not sure, I’m still pretty new to freezer meals. Also do you have any other healthy easy options for me to include in the menu for them. Thank you!
I haven’t tried freezing it but I would imagine it would work fine! Please let us know if you do try it.
Is this regular Italian seasoning? Not Italian dressing mix right?
regular old Italian seasoning, not the mix!
What rack do you cook yours on? The top or middle?
Also, how big do you consider serving size to be?
Thanks!
I bake mine in the middle rack and the serving size is pretty big. It’s the 1 chicken breast + half the veggies.
Have you ever substituted pork for chicken? I don’t want to make a second trip to the store today but want to try this recipe and have pork on hand… Wasn’t sure if it would dry out faster than chicken, any thoughts?
I’ve never tried it with pork because I don’t eat pork so I wouldn’t know but maybe someone else can help you!
This recipe is so tasty!! It’s now one of our favorites! Thank you for sharing!
This looks delicious!
Made this dish tonight to rave reviews. Definitely will make a repeat appearance in my menu rotation!
Glad you enjoyed it! 🙂
I don’t understand the nutrition values. 111.4 gr of cholesterol and 23 gr of fat with 5.7 gr of it being saturated fat. It uses olive oil. Also, I don’t understand why the sodium level is so high with 1/2 tsp of salt.
Can someone please clarify this for me.
This nutritional information can’t be correct per serving. This sounds more like the whole recipe Susan.
The nutritional Facts are per serving.
Where does the 23gr of fat come Fran?
The olive oil
What is the size of a serving? A cup or more?
I’m interested in knowing what the serving size is too. This recipe is really a big hit for me!!
My husband and I really enjoyed this dish!! What an awesome way to use up leftover veggies. We added summer squash and asparagus and some garlic too. My stoneware is only heat resistant to 450 degrees, so I just added another 15 minutes to the baking time to be safe. We will definitely make again!
how would you adjust to serve 4 people? more chicken or veggies? if so, would that affect cook time/temp?
Double the recipe and use a large sheet pan. As long as everything is not over-lapping you should be okay. Bake between 15-20 minutes just to be safe. Please let us know how it turns out for you!
I prepared it in a 9×13 Pyrex pan. I put it in the oven when the temperature was 350 and when the temperature reached 500, the pan exploded and I had glass and veggies all oven the oven. It did smell good until things hit the element. I checked Pyrex online and others have had the same results cooking at 500 degrees. Next time I’ll use a small cookie sheet.
Oh my god I’m so sorry to hear that, Janet! I don’t recommend using a Pyrex or any glass pan on a high temp. I had the same thing happen to me once with a ceramic dish once, worst experience ever. I’m just glad you’re okay and safe! Please try it with a metal sheet pan next time, I’m sure you will love the dish!
I tried it today and it was very good. It cooked in 15 mins flat.
If I add chopped up fingerling potatoes, do you think I still should bake it for 15 minutes?
I think it would depend on how thin they are. If they are the size of fries they should cook in time even though you might have to leave the pan in the oven for about 20 minutes.
How long to bake it? can’t get to the Make It part
15 minutes
it took me 45 minutes and its my first time cooking XD
Only 15 to bake but yes, quite a bit of time cleaning & cutting the veggies and chicken!
I doubled the recipe in a deeper Pyrex baking dish instead of the baking sheet in the instructions. I stirred at 15 minutes, and it took 35 minutes to cook. At 15 minutes, the top layer had a nice, even char.
I found this recipe on Pinterest. This is only the second time in my Internet life that I have been compelled to write a comment about a recipe online – this is an AMAZING dish! It is so simple and delicious, and I can’t for the life of me figure out why I never thought to make this before now. I used a Pyrex baking dish, so I had to add some cooking time (about 20 minutes more), but that is the only modification I had to make, which is a good thing because I’m actually not a very good cook and I have to have recipes that I can follow easily. Thanks so much for posting this. I know I will be making this dish quite often!
Thanks so much for leaving this review Melissa! I’m so glad you enjoyed the dish 🙂
Do you know the calories per serving?
I made this today and it is definitely a keeper. I had one of those, ‘now why didn’t I think of that’ moments as I took it out of the oven. We love roasted veggies, but I never thought to cut them smaller and add chicken. Thanks for the recipe.
Looks amazing!!! I can see what I’ll be eating for lunch most days!!!
I may have over looked, but how many calories per serving?
I just threw it into my fitness pal and I got 435 calories per serving.
Dear Layla, would covering the pan with veggies with another piece of foil prevent the vegetables from getting too charred? I am not a big fan of charred veggies… thank you..jane
Yes, covering the pan with foil will prevent the veggies from charring!
Huge thank you for your reply! Blessings!
Looks delicious! At what temperature do you bake it?
500F so the veggies can become charred and the chicken breasts don’t try out. Think of it more like grilling at high temps. Enjoy!
Made this for lunch and it was delicious