Easy One Tray Chicken Thighs And Veggies Recipe By Tasty

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ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9



One Pan Chicken And Veggies Recipe by Tasty image

Steps:

  • Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  • Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  • Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  • Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY

Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13



Hidden Veggie Chicken & Rice Recipe by Tasty image

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  • On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  • Grate both zucchinis with a box grater.
  • Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  • Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
  • Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  • Serve chicken on bed of rice mixture.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

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