Easy Chicken and Vegetables
Perfect for busy weeknights, this Easy Chicken and Vegetables recipe delivers a wholesome, flavor-packed meal that’s ready in just 50 minutes. Juicy, oven-roasted chicken breasts seasoned with garlic, paprika, and Italian herbs pair beautifully with a medley of tender baby potatoes, sweet carrots, and vibrant broccoli florets. This one-pan meal is as convenient as it is delicious, requiring minimal prep and cleanup thanks to a single baking sheet. Ideal for family dinners, it effortlessly combines lean protein and nutrient-rich vegetables into a satisfying, balanced dish. Whether you’re meal prepping or planning a quick dinner, this healthy chicken and roasted vegetables recipe will become a go-to favorite in your kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 pound baby potatoes
- 3 medium carrots, peeled and sliced
- 2 cups broccoli florets
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2
In a small bowl, mix together the garlic powder, paprika, Italian seasoning, kosher salt, and black pepper to create the seasoning blend.
Step 3
Place the chicken breasts on one side of the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle half of the seasoning blend evenly across all sides of the chicken.
Step 4
Cut the baby potatoes in half, and place them along with the sliced carrots and broccoli florets in a large mixing bowl.
Step 5
Add the remaining 2 tablespoons of olive oil to the vegetables, then sprinkle the rest of the seasoning blend over them. Toss everything together until the vegetables are evenly coated.
Step 6
Spread the vegetables in a single layer on the other side of the baking sheet, next to the chicken.
Step 7
Bake in the preheated oven for 30-35 minutes, flipping the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Step 8
Let the chicken rest for 5 minutes before serving. Serve the chicken and roasted vegetables together for a balanced and healthy meal.
Nutrition Facts
| Serving size | 1532.5 grams (1532.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1991 |
| Total Fat 67.80g | 87% |
| Saturated Fat 13.60g | 68% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 592mg | 197% |
| Sodium 1291mg | 56% |
| Total Carbohydrate 107.30g | 39% |
| Dietary Fiber 16.40g | 59% |
| Total Sugars 12.60g | |
| Protein 233.80g | 468% |
| Vitamin D 7IU | 35% |
| Calcium 305mg | 23% |
| Iron 14mg | 75% |
| Potassium 4255mg | 91% |
Source of Calories