Baked Chicken with Vegetables is a heartwarming dish that combines succulent chicken with a medley of nutritious vegetables, creating a colorful and flavorful meal. Perfect for a family dinner or meal prep, this recipe is straightforward and rewarding, ensuring everyone at the table will be satisfied.
Ingredients
- 1 large chicken breast (approximately 250 g)
- 4 potatoes (approximately 600 g)
- 1 large onion (approximately 150 g)
- 5 cloves of garlic
- 2 green peppers (approximately 200 g)
- 2 red peppers (approximately 200 g)
- 1 bowl of peas (approximately 200 g)
- 2 carrots (approximately 200 g)
- Half a tea glass of olive oil (approximately 60 ml)
- Salt, to taste
- Spices, to taste
- 1 tablespoon tomato paste (approximately 15 g)
- 1 teaspoon thyme (approximately 1 g)
- 2 glasses of water (approximately 500 ml)
Directions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Begin by washing and dicing the carrots, red pepper, green pepper, potatoes, onion, and large chicken breast into evenly sized pieces. Place all the diced ingredients in a large baking dish.
- Add 1 cup of peas and the 5 cloves of garlic to the baking dish. The garlic can be added whole and unchopped for a more robust flavor.
- In a separate bowl, mix together all the spices, olive oil, and 2 glasses of water. Stir well until the tomato paste is completely dissolved.
- Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
- Cover the baking dish with greased parchment paper to keep the moisture in while cooking.
- Bake in the preheated oven for about 40 minutes or until the chicken is cooked through and the vegetables are tender.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Nutrition Info: Approx. 400 calories per serving (varies based on ingredient sizes)
How to serve
Once your Baked Chicken with Vegetables is ready, serve it hot right out of the oven. You can garnish it with fresh herbs like parsley or cilantro for an extra flavor boost. This dish pairs well with a simple green salad or crusty bread, making it a wholesome meal for any occasion. For added texture, consider serving it alongside some crusty rolls or a side of quinoa.
FAQs
1. Can I use frozen vegetables in this recipe?
Yes, you can substitute the fresh vegetables with frozen ones. Just adjust the cooking times a bit to ensure everything cooks evenly.
2. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or oven before serving.
3. Is it possible to make this recipe in a slow cooker?
Absolutely! You can layer all the ingredients in a slow cooker and cook on low for 6-7 hours or on high for about 3-4 hours. Enjoy the same delicious flavors with minimal effort!
Baked Chicken with Vegetables
A heartwarming dish that combines succulent chicken with a medley of nutritious vegetables, creating a colorful and flavorful meal perfect for family dinners or meal prep.
Main ingredients
- 1 large chicken breast (approximately 250 g)
- 4 pieces potatoes (approximately 600 g)
- 1 large onion (approximately 150 g)
- 5 cloves garlic (can be added whole and unchopped for a more robust flavor)
- 2 pieces green peppers (approximately 200 g)
- 2 pieces red peppers (approximately 200 g)
- 1 bowl peas (approximately 200 g)
- 2 pieces carrots (approximately 200 g)
- 0.5 tea glass olive oil (approximately 60 ml) (to coat vegetables)
- Salt, to taste
- Spices, to taste
- 1 tablespoon tomato paste (approximately 15 g) (to dissolve in water)
- 1 teaspoon thyme (approximately 1 g)
- 2 glasses water (approximately 500 ml)
Preparation
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Wash and dice the carrots, red pepper, green pepper, potatoes, onion, and chicken breast into evenly sized pieces.
- Place all the diced ingredients in a large baking dish.
- Add 1 cup of peas and the 5 cloves of garlic to the baking dish.
Sauce Preparation
- In a separate bowl, mix together all the spices, olive oil, and 2 glasses of water.
- Stir well until the tomato paste is completely dissolved.
- Pour the sauce over the ingredients in the baking dish, ensuring everything is coated evenly.
Baking
- Cover the baking dish with greased parchment paper to keep the moisture in while cooking.
- Bake in the preheated oven for about 40 minutes or until the chicken is cooked through and the vegetables are tender.
Serve hot, garnished with fresh herbs like parsley or cilantro. This dish pairs well with a simple green salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. You can also make this dish in a slow cooker on low for 6-7 hours or high for 3-4 hours.