This may be my absolute most favorite meal ever. That’s because it’s easy, healthy, beyond delicious, and there’s almost no cleanup. Eating this many vegetables in one meal along with lean and healthy bits of chicken breast… well, it doesn’t get much healthier than this easy one-pan dinner. Roasting vegetables makes them sweeter and roasting is such an easy way to cook them, not to mention you get a variety of different veggies in one meal. I used to steam them but to me, steamed vegetables are kind of boring but roasting? Well, they look better, smell better, and taste fantastic. Plus roasting vegetables is easier because it’s such a flexible method. A little more or less time is okay. They will still be great.
I came up with this recipe because I’ve been roasting vegetables for years and I always thought there had to be a way to add some chicken for protein to make this a complete meal, but cook it all in the same pan. I tried different ways to add the chicken. I thought marinating it would be a good idea but the marinated chicken added too much moisture to the nicely roasted vegetables. Then I tried sprinkling lemon juice on the chicken and I couldn’t taste the lemon so… why work that hard? The best chicken was the simplest. I just cut it into pieces and rubbed the pieces with a little olive oil, salt & pepper and a pinch of Italian herbs. I also like it without the herbs, just some oil, salt & pepper. Try it either way or spice up the chicken with your own way but just don’t add any extra moisture.
I can’t say enough about how much I love this delicious and easy healthy meal. I could eat it every day. Click here for the recipe. – Jenny Jones