Easy One-Pan Chicken & Veggies Dinner Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Frozen options can be more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is more cost-effective.

Cut half a pound of red potatoes into half-inch pieces.

Cut two yellow squash or zucchini into bite-sized pieces.

Cut one large head of broccoli into florets.

Cut one red bell pepper into one-inch pieces.

Peel two to three carrots and cut them into one-fourth inch slices.

In a large bowl, add three tablespoons of oil (olive or avocado), two tablespoons of melted butter, four cloves of finely minced garlic, one tablespoon of honey, two teaspoons of Italian seasoning, one teaspoon of Dijon or yellow mustard, one teaspoon of freshly squeezed lemon juice, one teaspoon of lemon zest, half a teaspoon of paprika, two teaspoons of salt, and half a teaspoon of black pepper.

Whisk the sauce together until well-combined and reserve roughly three tablespoons of it.

Add all the vegetables to the bowl and toss until well-coated in the sauce.

Line a 12 by 17 inch baking sheet with parchment paper.

Spread the vegetables out onto the pan in a single layer.

Cut one and one-fourth to one and a half pounds of chicken breast into four equal portions.

Place a piece of wax or parchment paper on top of the chicken and pound it until no more than one inch thick.

Add the chicken to the same bowl with the vegetables and the reserved sauce, and toss until evenly coated.

If time allows, let the chicken marinate for 20 to 30 minutes.

Make four wells in the middle of the vegetables on the tray and add the chicken breast.

Bake in a preheated 425°F oven for 22 to 24 minutes or until the chicken is cooked through and the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level: