Chicken and Roasted Vegetable Medley

Succulent chicken breast roasted alongside tender potatoes, vibrant broccoli, and sweet carrots, seasoned with aromatic herbs and olive oil for a wholesome, satisfying meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $2.30/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Kosher
• Low-Sugar
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Calorie

Tags

• sheet pan
• roast
• healthy
• comfort food
• kid-friendly
• budget-friendly

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 2 pound red potatoes (cut into 1-inch cubes)
• 1 pound broccoli florets
• 1 pound carrots (peeled and sliced into 1/2-inch thick rounds)
• 0.25 cup olive oil
• 2 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine the cubed chicken breast, red potatoes, broccoli florets, and sliced carrots.
3. Drizzle with olive oil. Sprinkle with dried rosemary, garlic powder, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C), potatoes are tender, and vegetables are slightly caramelized. Stir once halfway through cooking.
6. Garnish with fresh parsley, if desired, and serve immediately.

Nutrition (per serving)

• Calories: 317
• Protein: 29.8 g
• Carbohydrates: 29.3 g
• Fat: 10 g
• Fiber: 5.6 g
• Sodium: 403 mg
• Saturated Fat: 1.5 g
• Sugar: 4.3 g
• Cholesterol: 80 mg