Description
Savor the Flavors of Autumn with this One-Pan Chicken Dinner, a wholesome, flavorful meal that combines lean protein with seasonal vegetables, all roasted to perfection.
Ingredients
Scale
- 1–2 pound boneless, skinless chicken breasts
- 5 tablespoon olive oil, divided
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1 cup petite red potatoes, quartered
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Pound and slice the chicken breasts into strips. Season them with salt and pepper.
- Place the chicken strips on a baking sheet.
- Scatter the chopped vegetables (potatoes, Brussels sprouts, butternut squash) around the chicken.
- In a small bowl, mix 3 tablespoon olive oil, minced garlic, thyme, oregano, and rosemary.
- Brush the herb-garlic mixture evenly over the chicken and vegetables. Drizzle the remaining 2 tablespoon of olive oil over the veggies.
- Roast the chicken and vegetables in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- For extra crispiness, you can broil the dish for a few minutes at the end.
- Garnish the One-Pan Autumn Chicken Dinner with freshly chopped parsley before serving.
Notes
This dish is versatile; feel free to experiment with different vegetables or herbs to suit your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg