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One-Pan Chicken & Veggie Bake
An fresh and easy weeknight dinner that you can make all in one pan and season to your tastes.
Course
Main Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
128
kcal
Author
Kristine Underwood
Ingredients
▢
Broccoli
▢
Carrots
▢
Sweet onion
▢
Zucchini
▢
Yellow squash
▢
Snap peas
▢
2
TBS
olive oil
▢
1/4
tsp
sea salt
▢
1/8
tsp
pepper
▢
1/2
tsp
Italian seasoning
▢
1/2
tsp
garlic powder
▢
2-4
boneless skinless chicken breasts
US Customary
-
Metric
Instructions
Preheat oven to 400 degrees.
Wash and rough chop all veggies and place in a large bowl.
Drizzle with olive oil and sprinkle with sea salt (if using), Italian seasoning, garlic, and pepper. Stir to coat evenly.
In a 9 x 13 baking dish, place chicken breasts and lightly sprinkle with sea salt, pepper, garlic powder, and Italian seasoning to taste.
Pour prepared vegetables around chicken.
Bake for 30 minutes, or until chicken is fully cooked.
Nutrition
Serving:
1
serving
|
Calories:
128
kcal
|
Carbohydrates:
0.5
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
36
mg
|
Sodium:
211
mg
|
Potassium:
217
mg
|
Fiber:
0.1
g
|
Sugar:
0.02
g
|
Vitamin A:
22
IU
|
Vitamin C:
1
mg
|
Calcium:
7
mg
|
Iron:
0.4
mg