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roasted chicken breast and vegetables

Roasted Chicken Breast and Vegetables

Roasted Chicken Breast and Vegetables

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Roasted Chicken Breast and Vegetables
Roasted Chicken Breast and Vegetables

 

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

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!

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.

Pan-Roasted Chicken and Vegetables

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy!

Ingredients

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 6 cups fresh baby spinach (about 6 ounces)

Directions

  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts

1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

PAN-ROASTED CHICKEN AND VEGETABLE TIPS

What other vegetables pair well with chicken?

Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.

Should I cover my chicken vegetables when roasting?

Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.

 

Roasted Chicken Breast and Vegetables
Roasted Chicken Breast and Vegetables

 

What goes well with roasted chicken?

Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad. Check out the most common sheet pan dinner mistakes.

 

One Sheet Roasted Chicken With Vegetables

This Chicken with Vegetables recipe is simple and filling, perfect for lunch or dinner tonight. You can make this easy recipe in just a few simple steps!

If you love sheet pan dinner recipes, you’ll love this dish. You will need only one pan to make this chicken complete meal and if you use aluminium foil or parchment paper it will be even easier to clean the baking sheet after eating. Awesome!!!

Also if you love chicken breast recipes, you will love these other chicken breast from Primavera Kitchen: Baked Chicken Breast Recipe, Garlic Butter Roasted Chicken Recipe and Asparagus Stuffed Roasted Chicken Recipe.

Chicken and vegetables are a classic pairing, and so versatile when it comes to flavor options. All you need are some simple spices to bring out the natural flavors. It’s my go-to combo and I make it so often, like my Meal Prep Recipe for Chicken and Vegetables and One-Pan Chicken and Cabbage.

Plus, it is easy to make your meal spicy (like my Spicy Chicken Meal-Prep Bowls) or globally inspired (like my Greek Chicken Salad Bowls) with a few extra ingredients. Also, it’s easy to make as much or as little as you need.

Whether you want dinner to feed the whole family or something for several days of lunches, this roasted chicken recipe is sure to do the trick.

Ingredients

For The Chicken Breast

  • 4 free range organic chicken breasts
  • 1/2 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 tsp garlic powder
  • salt and ground black pepper

For The Veggies

  • 2 1/2 cups big diced potatoes
  • 1 medium red bell pepper diced
  • 1 medium orange bell pepper diced
  • 1 medium green bell pepper diced
  • 1 small onion diced
  • 5 garlic cloves
  • 1 tbsp olive oil
  • Salt and black pepper
  • Fresh parsley for garnish chopped

Instructions

  • Preheat the oven to 425˚F. Line a large baking/sheet pan with parchment paper or aluminum foil.
  • In a medium bowl add the chicken breast, 1/2 tbsp olive oil, Italian seasoning, paprika, garlic powder, salt and black pepper. Mix well to evenly coat the chicken. Set aside.
  • Place all the veggies, add 1 tbsp of olive oil, salt and black pepper in the prepered baking sheet. Mix well to evenly coat.
  • Next, place the chicken breasts on top of the veggies on the baking.
  • Bake for 20-25 minutes. If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!

Meal-Prepping

  • Place an even amount of chicken and vegetables into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!

Nutrition Information

Serving: 1/4 Calories: 219kcal (11%) Carbohydrates: 12g (4%) Protein: 27g (54%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 80mg (27%) Sodium: 414mg (18%) Potassium: 444mg (13%) Fiber: 4g (17%) Sugar: 5g (6%)

 

SHEET PAN BAKED CHICKEN BREAST WITH VEGGIES

This Sheet pan Baked Chicken and Veggies recipe is ideal for a quick and simple dinner recipe to serve the family. They are hassle-free because everything is cooked in one pan and so healthy and good for you.

WHY YOU WILL LOVE THIS CHICKEN AND VEGGIES RECIPE

  • Light and healthy: No crazy and heavy on the calories ingredients used in making this sheet pan chicken recipe. Perfectly healthy and delcious to every single day if you like.
  • Easy and simple: There arent going to be 20 steps to follow. Its truly simple to make this baked chicken and veggies recipe. Hassle-free meal.
  • Great for meal prepping: If you meal prep, then this sheet pan chicken breast recipe is for you. No need to convince you futher.

INGREDIENTS YOU WILL NEED FOR THE ROASTED CHICKEN BREAST AND VEGGIES

  • Chicken Breast: Use boneless, skinless chicken breasts (about 2 medium-large breasts). If you prefer chicken thigh you may use chicken thighs.
  • Seasonings: paprika, garlic powder, dried oregano, onion powder, salt, and pepper.
  • Oil: we used olive oil, but you may use any other oil of choice.
  • Broccoli: usee fresh broccoli, or you may use frozen.
  • Red bell peppers: if you have any of the other colors, you can use them instead.
  • Onion: we used red/purple onion. Use any onion of choice
  • Minced parsley

 

Roasted Chicken Breast and Vegetables
Roasted Chicken Breast and Vegetables

 

HOW TO MAKE THIS CHICKEN SHEET PAN DINNER

Preheat your oven to 400F and line a large baking sheet with parchment paper.

Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.

In a large bowl, combine all the prepped veggies. Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.

Arrange the vegetables around the chicken in the sheet pan.

Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch. Allow the chicken to sit for a few minutes before slicing it.

FREQUENTLY ASKED QUESTIONS

What temperature should you bake chicken at?

It all depends on what you are baking? The temperature will vary based on what you are using like thighs or breasts, bone-in or boneless. Ideally, chicken is baked anywhere between 350F-450F for a period of at least 20 minutes and up to 45 minutes. The best way to check if the chicken is done and cooked through is to check the internal temperature until it reaches 165F.

How long do I cook Chicken breast at 350F?

A 4-oz piece of chicken baked at 350°F (177˚C) will need 25-30 minutes.

Do you cover chicken breasts when baking?

No. We prefer not to cover the chicken breast as it bakes. You want it to be browned and have that roasted look as opposed to boiled or steamed chicken. Leave it uncovered.

How do you make chicken not taste dry?

Do not overcook it! Simple as that. If you cook the chicken for too long over the recommended time, the heat will remove the moisture from the chicken and thus drying it out.

 

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