Entire Meal Entree
Transform your mealtime with the ultimate "Entire Meal Entree"—a robust, all-in-one dinner that’s as satisfying as it is simple to prepare. This recipe features juicy, herb-crusted chicken breasts seared to golden perfection and baked to tender, succulent doneness. Paired with creamy garlic mashed potatoes and a medley of roasted vegetables, including carrots, zucchini, and red bell peppers, this dish offers a harmonious balance of textures and flavors. Seasoned with Italian herbs, garlic, and a touch of thyme, every bite bursts with comforting, home-cooked goodness. Ready in just one hour, this hearty meal is perfect for weeknight dinners or elegant entertaining. Plus, it's easy to customize and serves four generously. Create a wholesome, restaurant-quality experience without ever leaving your kitchen!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 5 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 5 medium-sized russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cups whole milk
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped (optional)
- 3 medium-sized carrots, peeled and sliced
- 2 medium-sized zucchini, sliced
- 1 large red bell pepper, sliced
- 1 teaspoon dried thyme
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2
Prepare the chicken: In a small bowl, mix 2 tablespoons of olive oil, Italian seasoning, garlic powder, 0.5 teaspoon salt, and black pepper. Rub this mixture evenly over the chicken breasts.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown, then transfer to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 4
While the chicken is baking, make the garlic mashed potatoes: Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 5
Drain the potatoes and return them to the pot. Add butter, milk, minced garlic, and 0.5 teaspoon salt. Mash until smooth and creamy. Taste and adjust seasoning as needed. Garnish with fresh parsley if desired.
Step 6
Prepare the roasted veggies: In a large mixing bowl, toss the carrots, zucchini, and bell pepper with 2 tablespoons of olive oil, 0.5 teaspoon salt, and dried thyme. Spread evenly on the prepared baking sheet.
Step 7
Roast the vegetables in the oven (alongside the chicken if there's room) for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Step 8
Once the chicken is cooked and the vegetables are roasted, plate the meal: Add a scoop of garlic mashed potatoes, a portion of roasted veggies, and one chicken breast to each plate. Serve hot and enjoy!
Nutrition Facts
| Serving size | 2522.8 grams (2522.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3305 |
| Total Fat 149.20g | 191% |
| Saturated Fat 48.60g | 243% |
| Polyunsaturated Fat 6.80g | |
| Cholesterol 730mg | 243% |
| Sodium 3194mg | 139% |
| Total Carbohydrate 238.20g | 87% |
| Dietary Fiber 28.00g | 100% |
| Total Sugars 37.20g | |
| Protein 254.20g | 508% |
| Vitamin D 61IU | 303% |
| Calcium 550mg | 42% |
| Iron 22mg | 120% |
| Potassium 8744mg | 186% |
Source of Calories