One-Pan Herb Roasted Chicken Breast with Veggies
Introducing the One-Pan Herb Roasted Chicken Breast with Veggies, a delightful and easy meal that takes the stress out of dinner preparation. This recipe combines juicy chicken breasts with an array of colorful vegetables, all roasted together for maximum flavor and minimum cleanup. The aromatic blend of herbs and spices infuses each bite, ensuring a satisfying dining experience for your family or guests. Perfect for busy weeknights or special occasions, this dish is not only delicious but also nutritious, packed with protein and vitamins. In just one pan, you can create a wholesome meal that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large boneless & skinless chicken breasts
- 500 g baby potatoes, halved
- 2 medium carrots, sliced
- 200 g green beans, trimmed
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 200°C (400°F) and lightly grease a large baking dish.
- In a mixing bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, thyme, salt, and pepper.
- Rub half the seasoning mixture over the chicken breasts.
- Toss the baby potatoes and carrots with the remaining seasoning and spread them in the baking dish.
- Bake for 25 minutes until the veggies soften.
- Add green beans on top and bake for an additional 15 minutes until everything is cooked through.
- Slice chicken, garnish with fresh parsley, and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg