One Pan Baked Chicken and Vegetable Dinner

As said on Instagram earlier today, this is one of the easiest dinner recipes there is! It is a one pan chicken dinner. I did mine today with chicken breasts, zucchini, squash, and sweet potatoes. I also served mine over a bed of wild rice. It is so easy, it is a matter of pre heating the oven, slicing the vegetables, seasoning the chicken, and letting the oven do the work! It's a perfect meal for any day. I used just regular chicken breasts from Smiths. I'm sure you could use any chicken you desire, you would just have to adjust the cooking time. Today, I used zucchini and squash as my vegetables. But, any vegetables work the same. I made this recipe last week with asparagus and sweet potatoes. Some other options you could do are carrots, broccoli, cauliflower, brussel sprouts, ect. The seasoning can of course be altered to whatever you, your roommates, or your family prefer. I am always playing with seasonings, pairing different herbs and spices together. My mom has fresh basil, thyme, and rosemary growing outside her house and they are the best things in the world to use. I believe that fresh versus dried do taste the same, but there is something different about using fresh herbs that make them taste even more flavorful. Today, I used dried parsley and sage along with salt, pepper, and olive oil. Side note, this recipe calls for a small portion of onion. I rarely have a whole onion on hand. I bought dehydrated onion, it comes just like it does when you buy other spices, and I use it faithfully in almost every recipe. In this recipe, I just sprinkled it over the pan and it added a ton of flavor. Dicing a whole onion would work as well if you have one on hand. As I have stressed, this recipe can be altered any way you want to fit personal needs. I am simply giving you the basics and you can take it and make it your own. That's the beauty really of what cooking is.

One Pan Chicken and Vegetable Dinner
2 chicken breasts
2 sweet potatoes
1 zucchini
1 squash
2 tablespoons diced onion
1/2 cup olive oil
1 tablespoon sage
1 tablespoon parsley
salt and pepper

Preheat oven to 375. Line a cookie sheet with Tin Foil. First, prep the chicken. Season it in herbs, sage, parsley, salt, and pepper, both sides. Place on foil. Next, slice the zucchini and squash into thinly sliced disks. Next, chop the sweet potatoes into 1/4 inch disks. Arrange on the cookie sheet and drizzle with olive oil, salt, and pepper. Add onion to the cookie sheet generously. Bake for 50 minutes or until chicken is thoroughly cooked, depending on the thickness of the breasts to 165 degrees. I serve mine over a bed of wild rice.

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