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Baked Chicken with Vegetables

A wholesome dish combining tender chicken breast with a colorful medley of vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large chicken breast (approximately 250 g) Approximately 250 grams
  • 4 potatoes (approximately 600 g) Approximately 600 grams
  • 1 large onion (approximately 150 g) Approximately 150 grams
  • 5 cloves of garlic Can be added whole for robust flavor
  • 2 green peppers (approximately 200 g) Approximately 200 grams
  • 2 red peppers (approximately 200 g) Approximately 200 grams
  • 1 bowl of peas (approximately 200 g) Approximately 200 grams
  • 2 carrots (approximately 200 g) Approximately 200 grams
Sauce and Seasoning
  • 0.5 tea glass of olive oil (approximately 60 ml) Approximately 60 milliliters
  • Salt, to taste
  • Spices, to taste
  • 1 tablespoon tomato paste (approximately 15 g) Approximately 15 grams
  • 1 teaspoon thyme (approximately 1 g) Approximately 1 gram
  • 2 glasses of water (approximately 500 ml) Approximately 500 milliliters

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius.
  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 bowl of peas and the 5 cloves of garlic to the baking dish.
  4. 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.
  5. Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
  6. Cover the baking dish with greased parchment paper to keep the moisture in while cooking.
Cooking
  1. Bake in the preheated oven for about 40 minutes or until the chicken is cooked through and the vegetables are tender.

Notes

For serving, plate the chicken alongside a generous helping of the roasted vegetables, drizzling any remaining sauce over the top. Pairs well with a fresh green salad or crusty bread. Garnish with fresh herbs like parsley or basil for a special touch.