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One Pan Chicken & Veggies

January 2, 2021 by Kathryn Alexander Leave a Comment

This 1 pan chicken and vegetable dish is simplicity in a delicious meal. It requires a few minutes of prep, but cooks in one easy step. I love starting with a first course, which in this case is salad. You can serve the salad immediately if you have guests who are ready to eat, or save it for mealtime. 

Salad


1_pan_chicken_ingredients.jpg


1_pan_chicken_salad.jpg

  • spring mix salad

  • 4 oz feta cheese

  • 2 bell peppers

  • olive oil 

Main Course

  • 6-8 pieces of chicken legs and thighs

  • new potatoes

  • brussels sprouts

  • olive oil

  • Italian seasoning

  • salt

  • pepper


Prep Time

As always, wash your salads and vegetables. Throw the salad, sliced bell peppers, and feta cheese in a large salad bowl. 

Chop the Brussels and small potatoes in half. Place them in an oven safe pan and coat with olive oil, salt, and pepper. 


1_pan_chicken_bellpeppers.jpg


1_pan_chicken_veggie_prep.jpg


brussels_sprouts_1_pan_chicken.jpg


The final product! Might have gone long on the broil, but it was still delicious.

The final product! Might have gone long on the broil, but it was still delicious.

In a shallow dish, pour some olive oil and Italian seasoning. Dip the chicken in to cover each side, and then place on the vegetables. Salt and pepper to taste. Slice a lemon, and squeeze over the whole dish. Put them lemon in the dish to cook as well. 

Cook on 400 for approximately 40 minutes and ensure the chicken has reached 165 degrees internally. Finish with a broil for 3-4 minutes. 

Let cool until desired temperature and serve. Enjoy!


Kathryn_1_pan_chicken_.jpg

Filed Under: Nutrition & diet Tagged With: recipes

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