One pan roasted chicken & veggies
One Pan Roasted Chicken & Veggies is a simple, nutritious dish featuring chicken breasts and a variety of colorful vegetables. Roasted in one pan, it offers convenience and a balance of protein and fiber, ideal for weeknight dinners.
Cook time 15 min
Prep time 5 min
Ingredients:
8 oz chicken breasts1 cup red pepper
1/2 onion
1 zucchini
1 cup broccoli
1/2 cup tomatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
One Pan Roasted Chicken & Veggies is a quick and nutritious meal that's perfect for busy weeknights. With a variety of colorful vegetables and lean chicken breasts, this dish not only tastes delicious but also provides a balanced mix of protein, fiber, and essential nutrients. Plus, the convenience of using just one pan makes cleanup a breeze.
Instructions:
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels. This helps the chicken to roast properly and become more flavorful.
- Dice the red pepper into bite-sized pieces.
- Slice the onion thinly.
- Slice the zucchini into rounds or half-moons.
- Break the broccoli into small florets.
- Halve the cherry tomatoes.
In a large mixing bowl, combine the chicken breasts, red pepper, onion, zucchini, broccoli, and cherry tomatoes.
Drizzle the olive oil over the chicken and vegetables. Sprinkle with salt, black pepper, and paprika. Toss everything together until evenly coated.
Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Make sure the chicken breasts are not overlapping and that the vegetables are evenly distributed around the chicken.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and starting to brown at the edges. The chicken should reach an internal temperature of 165°F (74°C).
Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing it.
Serve the roasted chicken and vegetables hot. This dish can be enjoyed on its own or with a side of rice or quinoa for a more fulfilling meal.
With this easy-to-follow recipe, you'll have a satisfying and healthy meal on the table in no time. One Pan Roasted Chicken & Veggies is a versatile dish that you can customize with your favorite vegetables and spices. Enjoy a delicious, home-cooked meal without the hassle of multiple dishes and complicated cleanup.
One pan roasted chicken & veggies FAQ:
Bake the chicken and vegetables in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature at the thickest part of the breast.
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute chicken thighs for a juicier option, or use firm tofu for a vegetarian version. Adjust cooking times as needed.
You can use other vegetables such as carrots, asparagus, or bell peppers. Just ensure they are similar in size for even cooking.
Tips:
- Preheat your oven to 400°F (200°C) before you start preparing the ingredients to ensure even cooking.
- Cut vegetables into similar sized pieces for uniform roasting.
- Marinate the chicken in olive oil and spices for at least 15 minutes to enhance the flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Stir the vegetables halfway through the cooking process to ensure all sides are evenly roasted.
- For a crispy texture, broil the dish for the last 2-3 minutes, keeping a close eye to prevent burning.
Nutrition per serving
2 ServingsCalories 210kcal
Protein 30g
Carbohydrates 14g
Fiber 4.62g
Sugar 9g
Fat 18g
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