Sure, here is a simple and quick recipe perfect for busy nights: One-Pan Chicken and Veggies.
One-Pan Chicken and Veggies
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Ingredients: In a large bowl, combine the chicken breasts, baby potatoes, broccoli florets, and cherry tomatoes.
- Season: Drizzle the olive oil over the chicken and vegetables. Sprinkle with garlic powder, paprika, dried thyme, salt, and pepper. Toss everything together until well-coated.
- Arrange on Baking Sheet: Spread the chicken and vegetable mixture out on a large baking sheet in a single layer. Place the lemon slices over the chicken and vegetables.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and golden.
- Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve hot.
Tips:
- Vegetable Variations: Feel free to swap out the vegetables with your favorites, such as bell peppers, zucchini, or carrots.
- Marinate: For added flavor, marinate the chicken in the olive oil and seasoning mixture for 30 minutes to a few hours before cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is not only quick and easy but also healthy and delicious. Enjoy your stress-free meal on busy nights!