Baked Chicken with Vegetables
Baked Chicken with Vegetables is a wholesome dish that not only tantalizes your taste buds but also provides a nutritious and balanced meal for the whole family. This recipe combines tender chicken breast with a colorful medley of vegetables, creating a delightful blend of flavors and textures. Perfect for weeknight dinners, Baked Chicken with Vegetables is simple to prepare and promises to satisfy even the pickiest eaters. Let’s dive into crafting this delicious dish!
Ingredients
- 1 large chicken breast (approximately 250 g)
- 4 potatoes (approximately 600 g)
- 1 large onion (approximately 150 g)
- 5 cloves of garlic
- 2 green peppers (approximately 200 g)
- 2 red peppers (approximately 200 g)
- 1 bowl of peas (approximately 200 g)
- 2 carrots (approximately 200 g)
- Half a tea glass of olive oil (approximately 60 ml)
- Salt, to taste
- Spices, to taste
- 1 tablespoon tomato paste (approximately 15 g)
- 1 teaspoon thyme (approximately 1 g)
- 2 glasses of water (approximately 500 ml)
Directions
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Preheat your oven to 180 degrees Celsius.
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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.
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Add 1 bowl of peas and the 5 cloves of garlic to the baking dish. The garlic can be added whole and unchopped for a more robust flavor.
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In a separate bowl, mix together all the spices, olive oil, and 2 glasses of water. Stir well until the tomato paste is completely dissolved.
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Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
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Cover the baking dish with greased parchment paper to keep the moisture in while cooking.
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Bake in the preheated oven 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): Approx. 320 calories, 25g protein, 5g fat, 45g carbohydrates, 7g fiber.
How to Serve
Baked Chicken with Vegetables can be served straight from the oven for a cozy family meal. You can plate the chicken alongside a generous helping of the roasted vegetables, drizzling any remaining sauce from the baking dish over the top for added flavor. This dish pairs wonderfully with a fresh green salad or crusty bread to soak up the delightful juices. For a special touch, garnish with fresh herbs like parsley or basil before serving.
FAQs
1. Can I use different vegetables in this recipe?
Yes, feel free to substitute or add your favorite seasonal vegetables like zucchini, broccoli, or mushrooms for variety.
2. How can I ensure the chicken remains juicy?
Make sure to cover the baking dish while it cooks to maintain moisture. Choosing high-quality chicken breast and not overcooking it will also keep it tender.
3. Can leftovers be stored and reheated?
Absolutely! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Baked Chicken with Vegetables
Ingredients
Method
- Preheat your oven to 180 degrees Celsius.
- 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.
- Add 1 bowl of peas and the 5 cloves of garlic to the baking dish.
- In a separate bowl, mix together all the spices, olive oil, and 2 glasses of water. Stir well until the tomato paste is completely dissolved.
- Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
- Cover the baking dish with greased parchment paper to keep the moisture in while cooking.
- Bake in the preheated oven for about 40 minutes or until the chicken is cooked through and the vegetables are tender.
