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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 3
- 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
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!
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