Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 pound baby carrots
- 1 pound broccoli florets
- 1 pound red potatoes, quartered
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the chicken, carrots, broccoli, potatoes, olive oil, thyme, oregano, salt, and pepper. Toss to coat evenly.
- Spread the mixture evenly on a large sheet pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Nutritional Information:
- Calories: 250 per serving
- Protein: 30 grams
- Carbohydrates: 25 grams
- Fat: 10 grams
Dish Characteristics:
- Quick and easy to prepare
- Packed with protein and vegetables
- Perfect for a healthy family meal
- Customizable with your favorite vegetables
User Comments:
- "This dish is a lifesaver on busy weeknights!"
- "The combination of chicken and vegetables is perfect for a balanced meal."
- "I love that I can customize it with the veggies I have on hand."
- "The chicken is always tender and juicy."
- "A great way to get my daily dose of fruits and veggies."
Special Precautions and Tips:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- For a crispier texture, roast the vegetables on a higher oven rack.
- Add other vegetables to your liking, such as zucchini, bell peppers, or onions.
- Serve with your favorite dipping sauce or salad dressing.
