Oregano-Spiced Chicken Skillet

Tender boneless chicken breasts roasted in a vibrant blend of Mediterranean herbs with fork-tender peeled potatoes and carrots.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• Low-Residue
• Whole30
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Sodium
• Low-Sugar
• Halal
• Kosher
• Low-Saturated-Fat

Tags

• bake
• healthy
• comfort food
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1.5 pound russet potato (peeled, diced into 1/2-inch cubes)
• 1 pound carrots (peeled, sliced into 1/4-inch rounds)
• 1 tablespoon olive oil (extra virgin)
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon salt (fine table salt)
• 0.25 teaspoon black pepper (ground)
• 0.5 cup water

Instructions

1. Preheat oven to 400°F and lightly brush a large baking dish or oven-safe skillet with 1 tablespoon olive oil.
2. In a large mixing bowl, toss the diced russet potatoes, sliced carrots, dried oregano, dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup water together until evenly seasoned.
3. Arrange the seasoned vegetables in the skillet and nestle the cut chicken breast pieces evenly among them.
4. Cover the skillet tightly with foil and bake for 25 minutes until the vegetables begin to soften.
5. Remove the foil and bake uncovered for an additional 10 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.

Notes

Reheats cleanly in the microwave or covered in the oven at 350°F with a splash of water.

Nutrition (per serving)

• Calories: 404
• Protein: 42.5 g
• Carbohydrates: 41.7 g
• Fat: 8.2 g
• Fiber: 5.7 g
• Sodium: 451 mg
• Saturated Fat: 1.3 g
• Sugar: 6.5 g
• Cholesterol: 120 mg