Baked Chicken and Vegetables Recipe
This baked chicken and vegetable recipe will blow your mind. Follow our step-by-step recipe for an easy, healthy, and delicious weekly dinner idea.
Ingredients
- 2 chicken thighs
- 12 oz. fresh snipped green beans
- 1 cup of cherry tomatoes
- 1 cup cooked garbanzo beans
- 1 medium green pepper sliced
- 1 medium red pepper sliced
- Pinch of oregano
- 1 bunch of organic spinach
- 2 tbsp. olive oil
- Black pepper to taste
- 1 cup brown rice
- Sesame seeds for garnish
- 1 avocado
Instructions
- Start by preheating your oven to 375°F.
- Grab two separate pieces of nonstick aluminum foil. Spray each piece of nonstick foil with olive oil cooking spray.
- In a medium-sized container, season your chicken with olive oil, black pepper, and either oregano or thyme.
- Continue by adding your cherry tomatoes, green beans cut in half, garbanzo beans, seasoned chicken, sliced green and red peppers. Mix everything.
- Divide your chicken and vegetable mixture between the two nonstick foil pieces and close each packet. Make sure not to seal it too tightly to allow air to circulate while cooking. Tip: The best way to close these foil packets is by folding the left and right sides towards each other, meeting in the center.
- Transfer the foil packets to a sheet pan and bake in the oven for 35 minutes at 375F.
- Open a foil packet to check for doneness.
- In a small salad bowl, add spinach and season with olive oil and black pepper. To garnish your salad, cut your avocado into bite-sized pieces or slices.
- Transfer your baked chicken and vegetables onto a serving plate. Add cooked brown rice to the serving plate and sprinkle with sesame seeds. Bon Appétit!
Video
Notes
- To ensure the chicken is well seasoned and cooked, you may use a knife and make one cut across the thigh. Proceed with rolling the foil down towards the chicken to ensure a proper seal.
- Don’t forget, this yummy recipe is very adaptable, meaning you can swap any ingredients for others of your preference.
- When ready to reheat, place your baked chicken and vegetables in the oven at 300°F and heat for about 15 minutes or until heated to your liking.
- For any leftovers, place the baked chicken and vegetables in a small airtight container and consume them within three days.
Nutrition
Serving: 1gCalories: 1011kcalCarbohydrates: 86gProtein: 52gFat: 57gSaturated Fat: 11gPolyunsaturated Fat: 44gTrans Fat: 0gCholesterol: 166mgSodium: 313mgFiber: 27gSugar: 17g
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