Baked Chicken with Roasted Vegetables

Looking to amp up your dinner game? Dive into this wholesome, flavorsome dish of Baked Chicken with Roasted Vegetables. Not only is it deliciously satisfying, but it’s also a treasure trove of nutritional benefits. Within minutes, you’ll find yourself enjoying a succulent chicken meal with a vibrant mix of veggies, oozing with flavors. Here’s how you can master this delightful dish in the confines of your own kitchen.

Ingredients:

• Chicken breasts: 2 pieces (roughly 200 grams each [~7 ounces])
• Olive oil: 3 tablespoons (45 ml)
• Salt: 1 teaspoon (5 grams)
• Black pepper: ½ teaspoon (2.5 grams)
• Paprika: 1 teaspoon (5 grams)
• Garlic cloves: 4, minced
• Carrots: 2, sliced (approximately 200 grams [~7 ounces])
• Broccoli: 1 head, cut into florets (roughly 250 grams [~8.8 ounces])
• Red bell pepper: 1, sliced (about 150 grams [~5.3 ounces])
• Yellow onion: 1, sliced (approximately 150 grams [~5.3 ounces])
• Zucchini: 1, sliced (roughly 200 grams [~7 ounces])

Preparation & Cooking Time: 45 minutes

Serves: 2

Nutritional Facts per Serving:

• Calories: 520 kcal
• Protein: 40 grams
• Carbohydrates: 45 grams
• Dietary Fiber: 10 grams
• Sugars: 10 grams
• Fat: 20 grams
• Saturated Fat: 3 grams
• Cholesterol: 95 mg
• Sodium: 600 mg

Instructions for Baked Chicken with Roasted Vegetables:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, and minced garlic.
3. Dip the chicken breasts into the mixture ensuring they’re well-coated.
4. Place the chicken on a large baking tray.
5. In the same mixing bowl, toss the vegetables (carrots, broccoli, bell pepper, onion, and zucchini) with the remaining tablespoon of olive oil.
6. Lay the veggies around the chicken on the baking tray.
7. Sprinkle a dash of salt and pepper over the veggies.
8. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
9. Halfway through the baking process, give the vegetables a gentle stir to ensure they roast evenly.
10. Once baked, let the Baked Chicken with Roasted Vegetables cool for 5 minutes before serving.

Top Tips:

1. For added flavor, marinate the chicken in the olive oil mixture for a few hours before baking.
2. Ensure you cut all the vegetables approximately the same size for even roasting.
3. You can swap out any veggies based on your preferences or what’s in season.
4. Using a meat thermometer can help in ensuring the chicken is perfectly cooked. The internal temperature should be 165°F (74°C).
5. For a crispier skin, set the oven to broil for the last 5 minutes of baking, but keep a close eye to avoid burning.

How to Serve and Enjoy:

• Plate your Baked Chicken with Roasted Vegetables and sprinkle some fresh herbs like parsley or thyme on top for a burst of freshness.
• Pair with a simple green salad or a light soup to complement the hearty flavors.
• This dish goes brilliantly with a glass of chilled lemon water or a sparkling non-alcoholic beverage.
• If you’ve got leftovers, they make for a fantastic salad topping the next day, or can be added to wraps for a quick lunch option.

You see, getting a taste of a hearty, wholesome dish like Baked Chicken with Roasted Vegetables is neither hard nor time-consuming. By following this guide, you’re not just getting a meal, but a journey of flavors, textures, and aromas that promises a delightful dining experience. Whether it’s a weekday dinner or a special occasion, this dish is sure to win hearts. So why wait? Dive into your culinary adventure with AH7’s fantastic recipes and transform everyday ingredients into a gastronomical delight! Cheers to good health and even better food!

BAKED CHICKEN WITH ROASTED VEGETABLES

Looking to amp up your dinner game? Dive into this wholesome, flavorsome dish of Baked Chicken with Roasted Vegetables. Not only is it deliciously satisfying, but it’s also a treasure trove of nutritional benefits. Within minutes, you’ll find yourself enjoying a succulent chicken meal with a vibrant mix of veggies, oozing with flavors. Here’s how you can master this delightful dish in the confines of your own kitchen.

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

BAKED CHICKEN WITH ROASTED VEGETABLES

Amount per Serving

Calories

520

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

3

g

19

%

Cholesterol

 

95

mg

32

%

Sodium

 

600

mg

26

%

Carbohydrates

 

45

g

15

%

Fiber

 

10

g

42

%

Sugar

 

10

g

11

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chicken breasts: 2 pieces roughly 200 grams each [~7 ounces]
• Olive oil: 3 tablespoons 45 ml
• Salt: 1 teaspoon 5 grams
• Black pepper: ½ teaspoon 2.5 grams
• Paprika: 1 teaspoon 5 grams
• Garlic cloves: 4 minced
• Carrots: 2 sliced (approximately 200 grams [~7 ounces])
• Broccoli: 1 head cut into florets (roughly 250 grams [~8.8 ounces])
• Red bell pepper: 1 sliced (about 150 grams [~5.3 ounces])
• Yellow onion: 1 sliced (approximately 150 grams [~5.3 ounces])
• Zucchini: 1 sliced (roughly 200 grams [~7 ounces])

Instructions

• Preheat your oven to 425°F (220°C).
• In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, and minced garlic.
• Dip the chicken breasts into the mixture ensuring they’re well-coated.
• Place the chicken on a large baking tray.
• In the same mixing bowl, toss the vegetables (carrots, broccoli, bell pepper, onion, and zucchini) with the remaining tablespoon of olive oil.
• Lay the veggies around the chicken on the baking tray.
• Sprinkle a dash of salt and pepper over the veggies.
• Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
• Halfway through the baking process, give the vegetables a gentle stir to ensure they roast evenly.
• Once baked, let the Baked Chicken with Roasted Vegetables cool for 5 minutes before serving.

Notes

• For added flavor, marinate the chicken in the olive oil mixture for a few hours before baking.
• Ensure you cut all the vegetables approximately the same size for even roasting.
• You can swap out any veggies based on your preferences or what’s in season.
• Using a meat thermometer can help in ensuring the chicken is perfectly cooked. The internal temperature should be 165°F (74°C).
• For a crispier skin, set the oven to broil for the last 5 minutes of baking, but keep a close eye to avoid burning.