One-Pan Chicken and Veggie Bake
A simple, flavorful, and visually appealing chicken and vegetable dish that’s perfect for busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 1 lb Chicken Breasts
- 2 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- 1 Lemon (squeeze for flavor)
- 2 cups Fresh Vegetables (Carrots, Bell Peppers, Broccoli)
- 2 cloves Garlic (minced)
- 1 tsp Oregano
- 1 tsp Paprika
- 2 cups Whole Grain Rice or Pasta (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chicken by seasoning it with olive oil, salt, and pepper. Add a squeeze of lemon for extra flavor.
- Chop your chosen veggies into bite-sized pieces.
- Combine the chicken and veggies on a parchment-lined baking sheet, ensuring there’s enough space.
- Add spices like oregano and paprika, and minced garlic if desired.
- Bake for 25-30 minutes until the chicken reaches 165°F (74°C).
- Serve the dish with whole grain rice or pasta and enjoy!
Notes
Consider making the meal prep easier by chopping veggies and marinating chicken a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, weeknight dinners, family-friendly, easy recipes, healthy meals