One-Pan Chicken and Vegetable Bake - Easy and Delicious Recipe for Busy Weeknights | Delicious and Easy One-Pan Chicken and Vegetable Bake

 

                This recipe is perfect for those busy weeknights when you want a healthy and delicious meal without spending hours in the kitchen. This one-pan chicken and vegetable bake is a complete meal in itself, packed with protein, fiber, and vitamins. Plus, it's super easy to make and clean up!

Ingredients:

• 4 boneless, skinless chicken breasts
• 4-5 cups of chopped vegetables of your choice (such as broccoli, cauliflower, carrots, zucchini, bell peppers, and onions)
• 2 tablespoons of olive oil
• 2 teaspoons of dried herbs (such as thyme, oregano, or rosemary)
• 1 teaspoon of garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a large baking sheet with cooking spray.
2. Chop the vegetables into bite-sized pieces and place them on the prepared baking sheet. Drizzle the vegetables with olive oil and sprinkle with dried herbs, garlic powder, salt, and pepper. Toss the vegetables to coat them evenly with the seasoning.
3. Place the chicken breasts on top of the vegetables, spaced out evenly. Drizzle the chicken breasts with a little bit of olive oil and sprinkle with dried herbs, garlic powder, salt, and pepper.
4. Bake the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
5. Serve hot, garnished with fresh herbs if desired.

Nutrition Information:

This one-pan chicken and vegetable bake is a healthy and balanced meal that is packed with nutrients. Here is the approximate nutritional information per serving (assuming 4 servings):

• Calories: 350
• Protein: 35g
• Fat: 13g
• Carbohydrates: 20g
• Fiber: 6g

One-Pan Chicken and Vegetable Bake - Easy and Delicious Recipe for Busy Weeknights

Ingredient List Table:

Ingredients	Quantity
Boneless, skinless chicken breasts	4
Vegetables (such as broccoli, cauliflower, carrots, zucchini, bell peppers, and onions)	4-5 cups
Olive oil	2 tablespoons
Dried herbs (such as thyme, oregano, or rosemary)	2 teaspoons
Garlic powder	1 teaspoon
Salt and pepper	To taste