roasted chicken breast and vegetables recipe

Written BySheba G Updated On
roasted chicken breast and vegetables recipe
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The Best roasted chicken breast and vegetables recipe

I’m so excited to share this roasted chicken breast and vegetables recipe with you all. It’s a staple in our household, and I’m sure it will be in yours too.

This dish is a perfect combination of flavors and textures that will leave everyone asking for more. The roasted chicken breast is tender and juicy, while the vegetables add a nice crunch and flavor to the dish.

I love how this recipe is easy to make and can be customized to fit any occasion or dietary need. Whether you’re looking for a quick weeknight dinner or a special meal for the holidays, this roasted chicken breast and vegetables recipe is a great choice.

And the best part? It’s incredibly healthy too!

The chicken breast provides lean protein, while the vegetables are packed with vitamins and antioxidants. This recipe is a win-win for everyone involved.

Roasted Chicken Breast with Vegetables

Roasted Chicken Breast with Vegetables

4.8 from 1690 votes

A healthy and flavorful dish featuring tender chicken breast and a medley of roasted vegetables. Perfect for a wholesome meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder

For the Vegetables

2 cups baby carrots
2 cups Brussels sprouts
1 medium red onion
2 cups cherry tomatoes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a large baking sheet with parchment paper.
3In a small bowl, combine olive oil, salt, black pepper, paprika, and garlic powder.
4Mix well to create a paste.
5Pat the chicken breasts dry with paper towels.
6Rub the olive oil and seasoning mixture evenly over both sides of the chicken breasts.
7Place the chicken breasts on one side of the prepared baking sheet.
Set aside.
8In a separate bowl, combine carrots, Brussels sprouts, red onion, and cherry tomatoes.
9Drizzle with olive oil and sprinkle with salt and pepper.
10Toss the vegetables until evenly coated.
11Spread the vegetables out on the other side of the baking sheet.
12Place the baking sheet in the preheated oven.
13Roast for 20 minutes.
14After 20 minutes, use tongs to flip the chicken breasts and stir the vegetables.
15Continue roasting for another 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

🔧Equipment

Baking sheet
Mixing bowl
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: You can adjust the vegetables based on your preferences. Ensure the chicken is cooked to a safe internal temperature of 165°F.

This roasted chicken breast and vegetables recipe is always a good idea for any occasion, whether it’s a family gathering or a quick weeknight dinner. The leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.

Reheat the chicken breast by baking it in the oven at 350°F (180°C) until it’s cooked through and the internal temperature reaches 165°F (74°C). You can also reheat it in the microwave or on the stovetop if you prefer.

❓ Frequently Asked Questions About Roasted Chicken Breast with Vegetables

1. What type of chicken breast is best for this recipe?

I recommend using boneless, skinless chicken breasts for this recipe. They’re leaner and easier to cook evenly than bone-in breasts.

2. Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. Just thaw them according to the package instructions before roasting.

3. How long does it take to cook the chicken breast?

The cooking time will depend on the size of your chicken breasts, but in general, it takes about 20-25 minutes to cook them through.

4. Can I add potatoes to this recipe?

Yes, you can add potatoes to this recipe if you like. Just cut them into wedges or small cubes and roast them along with the vegetables.

5. Is this recipe suitable for people with gluten intolerance?

Yes, this recipe is gluten-free and suitable for people with gluten intolerance.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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