One-Pan Roasted Garlic Chicken and Vegetables
I’m always looking for ways to simplify meal prep (while also doing as little dishes as possible).
That’s why I wanted to create a one-pan recipe for you so you can eat well, but also spend less time washing dishes – it’s a win win situation!
What I love about this One-Pan Garlic Chicken and Vegetable dish is that not only is it amazingly simple to make, you can also switch it up with the ingredients and spices to fit your liking.
You can also either make it on the weekend, or prepare ingredients in advance for a quick weekday meal.
Simply pre-cut all the vegetables and dice up the chicken, and store in the refrigerator until you’re ready to put it in the oven.
I used boneless chicken breast, but you can certainly use other cuts of chicken such as chicken thighs. You can also use other meats as well such as salmon, tilapia, or turkey burgers.
Try this simple and tasty One-Pan Roasted Garlic Chicken and Vegetable dish today!
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One-Pan Roasted Garlic Chicken and Veggies
Ingredients
- 1.5 lb. chicken breast, cut into ½ inch pieces
- 2 large sweet potatoes, peeled and diced into ½ inch pieces
- 1 lb. green beans, ends trimmed
- 2 medium red onion, cut into wedges
- 1/4 cup avocado oil
- 1 Tbps. garlic powder
- 2 tsp. dried oregano
- 2 tsp. Italian seasoning
- 2 tsp. dries basil
- salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- Add all diced ingredients, avocado oil, and seasonings into a medium bowl and mix well.
- Line a large, rimmed baking sheet with parchment paper.
- Pour the chicken and vegetable mixture onto the baking sheet.
- Roast in the oven for 30 minutes, or until chicken reaches 165 degrees F. and the sweet potatoes are soft.
- Serve immediately or allow to cool down to room temperature to save for later use.
https://www.temaathletics.com/
Yummy and so colorful! Perfect for a dinner side or dinner for yourself. I can even add it to other dishes.
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