Baked Chicken and Root Vegetables
Servings: 4
Calories: 303kcal
This recipe guides you through making a delicious and hearty meal by baking chicken breasts and root vegetables together in one pan. With a blend of garlic, spices, and olive oil, the dish comes out flavorful and the vegetables are perfectly tender alongside the thoroughly cooked chicken.
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Equipment
- 1 Crockpot
Ingredients
- 1 cup Potato Chopped into large pieces
- 1.5 cup Baby Carrots
- 1 cup Onion White or Yellow, Sliced
- 2 tablespoon Garlic and More Spice
- ⅓ cup Water
- 1 tablespoon Olive Oil salad or cooking
- 12 oz Chicken Breast Raw, Boneless, Skinless
Instructions
For crockpot -
- In your slow cooker, layer potatoes, carrots, onions then chicken. Blend the garlic and more spice, olive oil, and water together then pour over the chicken and vegetables. Cook covered on LOW 6-8 hours or HIGH 4-6 hours or until chicken is thoroughly cooked.
If you'd like to cook it in the oven -
- 1. Preheat over to 425'. In a broiler pan without the rack, add potatoes, carrots and onions; then add chicken on top.
- 2. Blend the garlic and more spice, olive oil, and water together then pour over the chicken and vegetables.
- 3. Bake uncovered 40 minutes or until chicken is thoroughly cooked and vegetables are tender.
Nutrition
Calories: 303kcal | Carbohydrates: 41g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 161mg | Potassium: 1169mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6646IU | Vitamin C: 7mg | Vitamin D: 0.1µg | Calcium: 55mg | Iron: 1mg | Phosphorus: 271mg
