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Single Pan Chicken & Veggies

By Bevko Vitamins February 12, 2021

It's 2021 and we are back on the move!  Chances are, you're busy!  Taking care of family, going to work, trying to exercise, all while balancing self-care.  If this sounds like your life, then you need more recipes like this in your life!

Single Pan Chicken and Veggies was created to be a quick and easy way to get healthy eating done quickly.  Oh, and it's yummy for the whole family!

Ingredients

  • 8oz boneless, skinless chicken breasts, cut in half crosswise (making 4 this pieces)
  • 12oz potatoes sliced in half-inch slices
  • 8oz carrots sliced long way and in 1-inch long pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped shallot
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons honey
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound of red bell pepper, strip cut
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • Lemon wedges

Directions

  1. Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
  2. Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
  3. Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus and red bell peppers in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Nutrition Facts

Serving Size: 1 piece of chicken, 3/4 cup potatoes and carrots, 6 asparagus spears, 7 red bell pepper strips

372 calories; protein 27.6g, carbs 35.7g, fat 13.8

 

Recipe Credit: https://www.eatingwell.com/recipe/278009/one-pan-chicken-asparagus-bake/#nutrition


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