One-Pan Baked Chicken with Vegetables Recipe

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One-Pan Baked Chicken with Vegetables Recipe
This is an easy to make one-pan dinner recipe, perfect for the whole family to enjoy together. The chicken thighs are an excellent source of protein for diabetics. The veggies add healthy carbs to this dish, soaking up all the delicious juices from the chicken as they cook. Healthy yet scrumptious, this dish can be served with a side of chunky whole-wheat bread, brown rice, quinoa, or even simply enjoyed by itself.
Votes: 13
Rating: 3.77
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Rate this recipe!
Healthy Diet Lunch And Dinner
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 4 Chicken Thighs
  • 1 medium Carrot Diced into quarter inch pieces
  • 2 Stalks Spring Onions Chopped finely
  • 5 Cloves garlic Not peeled but gently crushed
  • 1 Large Red Bell Pepper Cut into dices
  • 1 Medium Zucchini Cut into dices
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 1 tsp Italian Seasoning
  • 1 tsp Paparika
  • 2 tbsp Parsley Chopped and fresh
  • 1 tbsp olive oil
Healthy Diet Lunch And Dinner
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 4 Chicken Thighs
  • 1 medium Carrot Diced into quarter inch pieces
  • 2 Stalks Spring Onions Chopped finely
  • 5 Cloves garlic Not peeled but gently crushed
  • 1 Large Red Bell Pepper Cut into dices
  • 1 Medium Zucchini Cut into dices
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 1 tsp Italian Seasoning
  • 1 tsp Paparika
  • 2 tbsp Parsley Chopped and fresh
  • 1 tbsp olive oil
Votes: 13
Rating: 3.77
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degree F for about 5 minutes.
  2. In an over-proof casserole dish or baking tin, spread out the vegetables, and lay the chicken thighs flat over the bed of veggies. Spread the crushed garlic cloves throughout the tin; these will be removed later.
  3. Drizzle the olive oil generously all over the vegetables and chicken. Sprinkle salt, paprika, Italian seasoning, and pepper evenly over this.
  4. Pop the dish into the oven and cook until the chicken is tender and evenly cooked. This may take about 25 to 30 minutes. Poke a fork into the meat to check that the juices run clear and the center of the chicken is cooked; it should not be pink.
  5. Once cooked, remove the garlic cloves. Garnish with chopped parsley and serve hot.
Nutrition Facts
One-Pan Baked Chicken with Vegetables Recipe
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg 9%
Sodium 1337mg 56%
Potassium 606mg 17%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 4g
Protein 10g 20%
Vitamin A 316%
Vitamin C 256%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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