Description
A simple and flavorful one-pan meal featuring tender herb chicken and roasted vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts and vegetables on a large baking sheet.
- Drizzle with olive oil.
- Sprinkle rosemary, thyme, garlic powder, salt, and black pepper evenly.
- Toss to coat everything evenly.
- Bake for 25-30 minutes or until chicken reaches 165°F (74°C) internally.
- Serve warm.
Notes
- Use fresh herbs if available for stronger flavor.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: one-pan chicken, roasted veggies, herb chicken, easy dinner, healthy meal