Description
A 30-minute one-pan dish featuring juicy chicken breasts and caramelized vegetables, offering a balanced, nutritious meal with minimal cleanup.
Ingredients
4 skinless chicken breasts
1 head broccoli
2 large carrots
3 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
Instructions
Preheat oven to 400°F (200°C) with convection mode if available
Line sheet pan with parchment paper
Trim fat from chicken breasts and pat dry
Chop broccoli into bite-sized florets and cut carrots into diagonal slices
Combine vegetables, chicken, olive oil, and spices in a bowl
Arrange in a single layer on the sheet pan, with chicken upright
Roast for 10 minutes, then rotate pan
Cover with aluminum foil if browning too quickly
Use an instant-read thermometer to check chicken internal temperature (165°F)
Let rest uncovered for 5 minutes
Garnish with lemon wedges or fresh herbs
Serve warm with optional side salad or grains
Notes
Use parchment paper for easy cleanup and crisp vegetables
Let chicken rest after cooking to retain moisture
Rotate pan midway for even browning
Substitute broccoli with mixed greens and carrots with zucchini
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 120mg