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!
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, mix together the garlic powder, paprika, Italian seasoning, kosher salt, and black pepper to create the seasoning blend.
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.
Cut the baby potatoes in half, and place them along with the sliced carrots and broccoli florets in a large mixing bowl.
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.
Spread the vegetables in a single layer on the other side of the baking sheet, next to the chicken.
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.
Let the chicken rest for 5 minutes before serving. Serve the chicken and roasted vegetables together for a balanced and healthy meal.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 12.6 g | ||
| Protein | 233.8 g | 468% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4255 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
