One pan chicken is the perfect midweek meal. It’s amazingly quick and tasty. I will show you how to make this dish and serve it in about 25 minutes.
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Kitchen Tools I Use and Like:
8 inch springform pan
Cast Iron Grill Pan
Cuisinart Ice Cream Maker
Global 8 inch Chef Knife
One pan chicken and veggies recipe
2 chicken breast, boneless and skinless
1 large carrot, peeled and sliced into ¼ inch coins
1 bunch of asparagus, trimmed,cut into 1 inch long pieces
1 or 2 zucchini, cut into ½ inch chunks
1 – 2 cups of organic broccoli, trimmed into florets
½ yellow onion, cut into ½ inch chunks
1 tsp. Dried Marjoram
1 tsp. Dried Basil
1 tsp. Dried oregano
1 tsp. Ancho chili powder
½ – 1 tsp. Granulated garlic
Salt to taste
2 Tbsp. olive oil
Preheat oven to 500 degrees F.
Place all of the cut chicken, broccoli, zucchini, carrot, asparagus, and onion onto a rimmed baking sheet or roasting pan.
Drizzle the olive oil over all the veggies and chicken and sprinkle about half of all the spices and salt. Mix with your hands until everything is well coated. Then sprinkle the rest of the spices and salt and add more, oil if needed, to coat all vegetables.
Place the tray into the oven in the center of the oven. Cook for 15 minutes and then cut into the chicken to make sure it is done. You don’t want to see any pink color.
Don’t over cook as you will dry out the chicken breast.
You can serve this with rice, or pasta or just as is.
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