Healthy Food · Uncategorized

One Pan Chicken & Veggie Bake 

I made this for dinner the other night and my husband could not eat enough of the veggies and he is not a big veggie eater!! He started eating it off my plate. 😆 This One Pan Chicken & Veggies is definitely on our regular dinner menu! It is super easy to throw together and bake in the oven.


This recipe is perfect for my family of 4. If your family is bigger I would add an extra cup of veggies and an extra chicken breast or double the recipe.


Start with your cut up veggies and place in a gallon plastic bag. Add oil and no salt seasoning and shake in the bag to coat all the veggies.

As you may have noticed, I like to use no salt seasoning because I try to cook lower sodium for my husband for his heart– which update on my husband and his heart. If you remember he had his heart procedure 3 days before Christmas. He has not had any irregular heart rhythms since his procedure!! Yay! And he will soon be decreasing his heart medication and will soon no longer be on heart rhythm medication. 🤗


Place the veggies in a 13×9 and top with chicken.


Sprinkle chicken with lemon pepper (I lightly sprinkles lemon pepper on veggies too) and place in oven.

One Pan Chicken & Veggie Bake

  • Servings: 4
  • Time: prep 5 minutes cook 40 minutes
  • Difficulty: easy
  • Print

Ingredients

3 cups broccoli florets and sliced carrots (or replace with your favorite veggies)

2 large chicken breasts (about 1 lbs)

2tbsp olive oil

1/2 tbsp no salt seasoning

1/2 tbsp Lemon Pepper

Directions

Preheat oven to 400 F. Place cut up veggies in a plastic gallon bag, add olive oil and no salt seasoning and shake up to coat all the veggies. Place the veggies in a 13×9 pan then top with chicken. Sprinkle the lemon pepper on the chicken and a little on the veggies if desired. Bake at 400 F for 35-40 minutes or until chicken is cooked through. Serve with a side of rice or rolls.

‘Til next time,

Amanda

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