Description
Easy roasted complete dinner dish you can do tonight.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 lb mushroom sliced
- 1 lb carrots cleaned and sliced
- 1 lb fresh brussels sprouts
- 2 tbsp extra virgin olive oil (affiliate)
- 2 tbsp granulated garlic
- 1 tsp Himalayan salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 425 degrees. Then, peel and cut the carrots longways and into half moons. Place on a parchment paper (affiliate) baking sheet (affiliate).
- Clean and cut the brussel sprouts into quarters and place them on the baking sheet (affiliate). If they are larger pieces, make them about the size of the other pieces for even cooking.
- Clean and cut the mushrooms into slices and place them on the baking sheet (affiliate). Making sure that all the vegetables are in a single layer.
- Add garlic, salt, and pepper to the vegetables and toss on the baking sheet (affiliate).
- Cut the chicken breasts into half pieces. Add olive oil (affiliate), granulated garlic, salt, and pepper to the chicken. Transfer chicken to the baking sheet (affiliate).
- Bake in the oven for 30-40 minutes or until the chicken breast is finished by checking it with a meat thermometer to 165 degrees Fahrenheit and the vegetables are softened and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chicken breast boneless skinless
- Method: oven roasted
- Cuisine: American, one sheet pan dinner
Nutrition
- Serving Size: 1
- Calories: 222.55 kcal
- Sugar: 6.83 g
- Sodium: 498.57 mg
- Fat: 7.19 g
- Saturated Fat: 1.17 g
- Trans Fat: 0.01 g
- Carbohydrates: 19.13 g
- Fiber: 6.16 g
- Protein: 23.19 g
- Cholesterol: 55.19 mg