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Baked Chicken Breasts with Vegetables

Baked Chicken Breasts with Vegetables are so flavorful and particularly low-fat compared to dark meat chicken. I am sharing with you all the secrets to yield the most delicious, tender and juicy chicken breast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3

Ingredients

  • 3 chicken breasts skinless, boneless
  • 1 lb baby red potatoes halved or quartered
  • 1 cup cherry tomatoes
  • 1 lemon sliced into rings
  • 3 tsp garlic minced
  • 1 tsp oregano
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 3 sprigs fresh rosemary optional
  • 3/4 lb green beans trimmed

Instructions

  • Preheat oven to 450°F. Set aside a large baking sheet.
  • Pat dry chicken breasts and rub with oil. Then place them on the baking sheet.
  • Add potatoes and tomatoes around the sheet pan and arrange them in one layer. Sprinkle minced garlic, oregano across the pan. Add salt and pepper to taste.
  • Toss to mix well. Place several lemon slices on top of chicken.
  • Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
  •  Broil for the last 5 minutes, if your chicken breasts look too pale.
  • Remove chicken breasts from the oven and let rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!

Nutrition

Calories: 502kcal | Carbohydrates: 27g | Net Carbohydrates: 24g | Protein: 52g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 296mg | Potassium: 1653mg | Fiber: 3g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 3mg