Introduction
Looking for a quick, easy, and delicious dinner that requires minimal clean-up? This one-pan chicken and veggie dinner is the perfect solution. With a combination of tender chicken, roasted vegetables, and savory seasonings, you can have a nutritious and satisfying meal ready in no time.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 2 medium carrots, sliced into rounds
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the Vegetables
Slice the carrots, bell pepper, and zucchini into bite-sized pieces. Arrange them on the baking sheet around the edges, leaving space for the chicken.
3. Season the Chicken
Drizzle the olive oil over the chicken breasts, then sprinkle the garlic powder, paprika, salt, and pepper on both sides. Place the chicken in the center of the baking sheet.
4. Roast Everything
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
5. Garnish and Serve
Remove from the oven and garnish with fresh parsley if desired. Serve the chicken alongside the roasted vegetables for a complete, one-pan dinner.
Tips
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before cooking.
- You can customize the vegetables with whatever you have on hand, like sweet potatoes, broccoli, or mushrooms.
- For crispy chicken, broil for an additional 2-3 minutes at the end.
Conclusion
This one-pan chicken and veggie dinner is the perfect solution for busy weeknights. With minimal prep and clean-up, you’ll have a healthy, balanced meal on the table in no time. Enjoy!
