RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3728
| View Recipe |
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| Recipe Name: |
One-Pan Chicken and Veggies - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$1.55
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
cookie sheet, parchment paper, garlic press |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Head broccoli
1.5 Pounds chicken breast, boneless, skinless
1 to taste salt and pepper
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Directions:
Preheat oven to 425?F/220?C.
Cut vegetables, season with olive oil, salt, pepper, rosemary, thyme, and garlic.
Place veggies each in a separate corner of a baking pan lined with parchment paper.
Next, season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper. Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
Separate veggies into each tupperware with chicken. (If using plastic tupperware, allow food to cool down first).
This meal works great with brown rice, so feel free to add some to your meal prep as well.
Enjoy immediately or refrigerate up to 4 days! |
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| Nutrition per Serving: |
| Calories: |
226 |
Total Carbs: |
9.0 |
Net Carbs: |
6.6 |
| Cholesterol: |
96.2 |
Fat: |
0.2 |
Protein: |
44.35 |
| Fiber: |
2.40 |
Sodium: |
135.00 |
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