One-Pan Roasted Chicken and Veggies
| 13 |
35 |
561 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
4
|
This one-pan chicken and veggie recipe creates a delicious and nutritious meal for the whole family with minimal clean-up!
Ingredients
|
1 cup
|
Quinoa, uncooked
|
|
2 cup
|
Water
(or chicken broth)
|
|
4 breast
|
Chicken breast, boneless, skinless
(chopped)
|
|
2 cup chopped
|
Red bell pepper
|
|
1/2 medium
|
White onion
(chopped)
|
|
1 medium
|
Zucchini
(chopped)
|
|
1 1/2 cup
|
Broccoli florets
|
|
1 cup
|
Plum tomatoes
|
|
3 tbsp
|
Extra virgin olive oil
|
|
1/2 tsp
|
Salt
|
|
1/2 tsp
|
Black pepper
|
|
2 tsp
|
Italian herb seasoning
|
|
1/2 tsp
|
Paprika
(optional)
|
Instructions
- Preheat oven to 400°F (204°C).
- Cook Quinoa as per package instructions.
- Chop all the veggies into large cubed pieces, making sure all sizes are similar.
- Chop the chicken into cubes.
- Place the chicken and veggies in a large mixing bowl. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.
- Spread mixture onto a large sheet pan in an even layer, use two if needed.
- Bake for 15 - 20 minutes or until the veggies are charred and chicken is cooked through (internal temperature 165°F (74°C))
- Serve chicken and veggies over the cooked quinoa.
Notes:
- Substitute your favorite vegetables. Note that root vegetables will take longer to cook.
- Substitute your favorite grains. Don't like quinoa? Try wild rice or farro instead!
Nutrition Facts
Per Portion
Calories
561
Calories from fat
175
Calories from saturated fat
28.0
Total Fat
19.4 g
Saturated Fat
3.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.7 g
Monounsaturated Fat
9.8 g
Cholesterol
170 mg
Sodium
542 mg
Potassium
1452 mg
Total Carbohydrate
39 g
Dietary Fiber
5.9 g
Sugars
6.8 g
Protein
60 g
Dietary servings
Per Portion
| Grain |
2.1 |
| Meat |
2.6 |
| Vegetables |
2.7 |
Energy sources
Meal Type(s)
