Description
Five ingredients – one pan – easy chicken and vegetables for dinner tonight.
Ingredients
Scale
- 4 large chicken breasts
- 2 cups chopped potatoes (1/2 to 1 inch pieces)
- 1 1/2 cups chopped carrots (1/2 to 1 inch pieces)
- 1 1/2 cups cut green beans (2 inch pieces)
- 1 package herb-based roasted chicken sauce
Instructions
- Step: Preheat your oven to 400 degrees.
- Step: Prepare your vegetables by peeling and cutting into even pieces.
- Step: Place your chicken into a 9×13 inch baking pan and spread your vegetables all around.
- Step: Pour the roasted chicken sauce over the top of your chicken and vegetables and spread evenly.
- Step: Bake for 45 minutes, or until the vegetables are tender and chicken is fully cooked to 165 degrees.
- Step: Let stand for 5 minutes before serving.
Notes
Ensure chicken is cooked to an internal temperature of 165 degrees. You can substitute chicken breasts with chicken thighs if preferred.
- Prep Time: PT10M
- Cook Time: PT45M
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
Keywords: easy dinner, one pan meal, roasted chicken, healthy dinner