Roasted Chicken and Veggies in One Pan

Roasted Chicken and Veggies in One Pan
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 6.0 g
  • Cholesterol: 54.9 mg
  • Sodium: 366.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.5 g

Introduction

This easy dish requires little cleanup, making it perfect for busy weeknights.

Ingredients

3 boneless, skinless chicken breasts, cut in bite size pieces
6 medium potatoes, cut in chunks
1 white onion, cut into wedges
5 cloves garlic, chopped
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced mushrooms, raw
2 T olive oil
thyme
salt
pepper


Directions

1. Preheat oven to 450 degrees.

2. Mix potatoes, onion, olive oil, garlic,and mushrooms in large roasting pan. Add salt, pepper, and thyme to taste.

3. Roast vegetables 25 minutes, stirring once during cooking time.

4. Salt and pepper chicken. Add chicken and squash to roasting pan. Stir. Roast 15 more minutes or until chicken is cooked through.

Number of Servings: 8


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