Baked Chicken and Vegetable Medley
What Started it all:
Chicken breast, potatoes, carrots, Asparagus
Looking for a tasty and nutritious dinner recipe? Look no further than this delicious baked chicken and vegetable medley! Packed with protein and veggies, this dish is sure to satisfy your hunger and your taste buds.
Ingredients
- 4 chicken breasts
- 4 medium-sized potatoes
- 4 medium-sized carrots
- 1 bunch of asparagus
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the potatoes and carrots into bite-sized pieces.
- Trim the woody ends off of the asparagus.
- In a mixing bowl, combine the potatoes, carrots, and asparagus with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread the seasoned vegetables out in a single layer on a baking sheet, and bake for 20 minutes.
- While the vegetables are cooking, season the chicken breasts with salt and pepper.
- Add 1 tablespoon of olive oil to a pan and heat over medium-high heat.
- Add the chicken breasts to the pan, and cook for 6-8 minutes on each side until browned.
- After the 20 minutes are up, remove the baking sheet from the oven and add the browned chicken breasts on top of the vegetables.
- Place the baking sheet back in the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken and vegetable medley cool for a few minutes before serving.