One Pan Chicken and Veggies Recipe

by What's For Din'?
One-Pan Tuscan Chicken & Veggies

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👇🏾👇🏾

One-Pan Tuscan Chicken & Veggies

One-Pan Tuscan Chicken & Veggies

Enjoy MACROS MACROS PER SERVING: 13.9g FAT 18.6g CARBS 23.7g PROTEIN 280 CALORIES TOTAL MACROS:… Chicken & Poultry Tuscan Chicken & Veggies, One-Pan Tuscan Chicken & Veggies American
One-Pan Tuscan Chicken & Veggies | Episode 145
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 Tuscan chicken and vegetable recipe because it’s easy, but it cooks so beautifully. 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!
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Preheat oven to 425°F.
  2. 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.
  3. Pour vegetables onto a large baking sheet lined with parchment paper. Set aside.
  4. 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.
  5. Place chicken onto the baking sheet with the vegetables.
  6. 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

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