One Pan Chicken and Veggies Recipe

Name: One-Pan Tuscan Chicken & Veggies
Prep time: 35 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Cups Fresh Green Beans, Washed and Snipped; 10 Ounces Cherry Tomatoes, Halved; 1 Medium Onion, Sliced Thin; 6 Cloves Garlic, Peeled; 2 Teaspoons Italian Seasoning; ¼ Teaspoon Cayenne Pepper; Salt and Pepper to Taste; Olive Oil to Coat; 2 Tablespoons Good Quality Balsamic Vinegar; 4 Boneless Skinless Chicken Breasts; 2 Teaspoons Dried Thyme; ¼ Teaspoon Cayenne; 1 Teaspoon Garlic Powder; Salt and Pepper to Taste

by What's For Din'? April 5, 2021

written by What's For Din'? April 5, 2021

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I’m pretty sure I have 1 billion one-pan chicken and veggie recipes. But I cannot help myself! They are so easy and so delicious! I am addicted! So of course I absolutely love this one Pan Chicken and Veggies Recipe Tuscan chicken and vegetable recipe because it’s easy, but it looks so beautiful. The chicken cooks perfectly moist, the tomatoes are roasted, the garlic gets sweet, the green beans still have the slightest crunch, and the onions are deliciously caramelized. If you’re not drooling right now something is wrong with you LOL. Easy prep, easy clean-up, and ridiculously yummy. You HAVE to make this! Let me know how it goes when you do!

Follow along with the 📝 recipes below👇🏾👇🏾

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One-Pan Tuscan Chicken & Veggies

Rating: 4.0/5
( 2 voted )

Serves: 4 Prep Time: 35 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Cups Fresh Green Beans, Washed and Snipped
10 Ounces Cherry Tomatoes, Halved
1 Medium Onion, Sliced Thin
6 Cloves Garlic, Peeled
2 Teaspoons Italian Seasoning
¼ Teaspoon Cayenne Pepper
Salt and Pepper to Taste
Olive Oil to Coat
2 Tablespoons Good Quality Balsamic Vinegar
4 Boneless Skinless Chicken Breasts
2 Teaspoons Dried Thyme
¼ Teaspoon Cayenne
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Instructions

Preheat oven to 425°F.
In a large bowl combine halved tomatoes, green beans, onion, and garlic. Drizzle to coat with olive oil. Add balsamic vinegar, Italian seasoning, cayenne, salt, and pepper. Toss to coat.
Pour vegetables onto a large baking sheet lined with parchment paper. Set aside.
Season chicken breasts with dried thyme, garlic powder, cayenne, salt, and pepper. Make sure the chicken isn’t too thick. They should not be any thicker than 1 inch. This ensures even cooking of the vegetables and the chicken.
Place chicken onto the baking sheet with the vegetables.
Bake in a 425°F oven for about 20-30 minutes. Start checking on the chicken at the 20-minute mark. Chicken is done when it reaches an internal temperature of 165°F.

Recipe video

Enjoy

MACROS

MACROS PER SERVING:

13.9g FAT
18.6g CARBS
23.7g PROTEIN
280 CALORIES

TOTAL MACROS:

55.6 FAT
74.5 CARBS
94.8 PROTEIN
1120 CALORIES

What's For Din'?

My name is Courtney Budzyn and I LOVE FOOD! There's nothing I love more than a good homemade meal. In a world with highly processed food at every corner, it is my mission to teach people how to make food the old fashioned way. I am a self-taught cook and I'm still learning new things every day. It all started when I married my lovely husband Mike. He always suggested that I try cooking new things. Taking his suggestion I found a talent I never knew I had. Join me as I share my favorite homemade recipes!