Baked Chicken with Vegetables

Baked Chicken with Vegetables is a delightful and wholesome dish that’s perfect for family dinners or meal prepping for the week ahead. This one-pan recipe brings together tender chicken and a medley of colorful vegetables all cooked to perfection in a savory sauce. The best part? It’s easy to make, packed with nutrients, and bursting with flavor. So let’s dive into this delicious recipe!

Ingredients

• 1 large chicken breast (approximately 250 g / 8.8 oz)
• 4 potatoes (approximately 600 g / 21.2 oz)
• 1 large onion (approximately 150 g / 5.3 oz)
• 5 cloves of garlic
• 2 green peppers (approximately 200 g / 7 oz)
• 2 red peppers (approximately 200 g / 7 oz)
• 1 bowl of peas (approximately 200 g / 7 oz)
• 2 carrots (approximately 200 g / 7 oz)
• Half a tea glass of olive oil (approximately 60 ml / 2 fl oz)
• Salt, to taste
• Spices, to taste
• 1 tablespoon tomato paste (approximately 15 g / 0.5 oz)
• 1 teaspoon thyme (approximately 1 g / 0.04 oz)
• 2 glasses of water (approximately 500 ml / 16.9 fl oz)

Directions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Wash and dice the carrots, red pepper, green pepper, potatoes, onion, and chicken breast into evenly sized pieces. Place all the diced ingredients in a large baking dish.
3. Add 1 cup of peas and the 5 cloves of garlic to the baking dish, keeping the garlic unchopped for flavor.
4. In a separate bowl, mix together all the spices, olive oil, and water. Stir until the tomato paste is dissolved.
5. Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
6. Cover the dish with greased parchment paper to retain moisture.
7. Bake for about 40 minutes or until the chicken is cooked through and the vegetables are tender.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Nutrition Info (per serving): Approximately 350 calories, 30g protein, 20g carbohydrates, 8g fat

How to serve

Serve Baked Chicken with Vegetables hot from the oven, garnished with fresh herbs like parsley or thyme for an added touch of color and flavor. Pair it with a side salad or crusty bread to soak up the delicious juices. This dish is not only full of flavor, but it also makes for great leftovers that can be enjoyed the next day.

FAQs

1. Can I use other types of vegetables?
Absolutely! Feel free to substitute with your favorite vegetables like zucchini, eggplant, or broccoli.

2. How can I make this dish spicier?
To add heat, you can include chopped chili peppers or a sprinkle of red pepper flakes in the spice mix.

3. Is it possible to prepare this in advance?
Yes, this dish can be prepared a day ahead. Just assemble everything in the baking dish, cover it, and store it in the fridge until you’re ready to bake.

Baked Chicken with Vegetables

A delightful one-pan dish featuring tender chicken and a medley of colorful vegetables, cooked in a savory sauce. Perfect for family dinners or meal prepping.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 large large chicken breast (approximately 250 g / 8.8 oz)
• 4 pieces potatoes (approximately 600 g / 21.2 oz)
• 1 large large onion (approximately 150 g / 5.3 oz)
• 5 cloves cloves of garlic Keep unchopped for flavor
• 2 pieces green peppers (approximately 200 g / 7 oz)
• 2 pieces red peppers (approximately 200 g / 7 oz)
• 1 bowl bowl of peas (approximately 200 g / 7 oz)
• 2 pieces carrots (approximately 200 g / 7 oz)

Cooking Essentials

• 60 ml Half a tea glass of olive oil (approximately 60 ml / 2 fl oz)
• to taste none Salt
• to taste none Spices
• 1 tablespoon tomato paste (approximately 15 g / 0.5 oz)
• 1 teaspoon thyme (approximately 1 g / 0.04 oz)
• 500 ml 2 glasses of water (approximately 500 ml / 16.9 fl oz)

Method

 

Preparation

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Wash and dice the carrots, red pepper, green pepper, potatoes, onion, and chicken breast into evenly sized pieces. Place all the diced ingredients in a large baking dish.
3. Add 1 cup of peas and the 5 cloves of garlic to the baking dish, keeping the garlic unchopped for flavor.
4. In a separate bowl, mix together all the spices, olive oil, and water. Stir until the tomato paste is dissolved.
5. Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
6. Cover the dish with greased parchment paper to retain moisture.

Cooking

1. Bake for about 40 minutes or until the chicken is cooked through and the vegetables are tender.

Notes

Serve hot from the oven, garnished with fresh herbs like parsley or thyme. This dish is also great for leftovers that can be enjoyed the next day.