Chicken & Veggie Bake

A simple and satisfying one-pan meal featuring tender chicken, roasted potatoes, and broccoli, seasoned mildly for a comforting weeknight dinner.

• Prep: 10 min
• Cook: 30 min
• Total: 40 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $3.94/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sugar
• High-Protein
• Whole30

Tags

• quick
• healthy
• comfort food
• roast
• bake
• one-pot

Ingredients

• 1 chicken breast (boneless, skinless)
• 6 ounce baby potatoes (halved)
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.25 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper (ground)

Instructions

1. Preheat your oven to 400°F. Line a small baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the halved baby potatoes and broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
3. Place the chicken breast on the prepared baking sheet. Season it with the remaining 1/4 teaspoon garlic powder and 1/4 teaspoon dried oregano.
4. Arrange the seasoned potatoes and broccoli around the chicken on the baking sheet.
5. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender. Flip vegetables halfway through baking for even cooking.
6. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 40.2 g
• Fat: 19.8 g
• Fiber: 7.1 g
• Sodium: 630 mg
• Saturated Fat: 3 g
• Sugar: 3.5 g
• Cholesterol: 105 mg