I consider this the healthiest meal I make. My one pan chicken and roasted vegetables is quick and easy and healthy. Vegetables are the lifeline to good health and roasting them brings our their sugars so the browning combined with their sweetness makes them super delicious. Then the chicken is lean and low fat because I use skinless, boneless chicken breast. The chicken provides high quality protein and all those veggies? Well, it’s like taking a vitamin pill only better because vitamins from real food are much better absorbed than any pill.
Every meal I make starts with whatever vegetables I have on hand. That’s because vegetables are loaded with antioxidants, vitamins, and minerals essential to good health. Each color of veggie has its own set of benefits so when you mix and match the colors, you get a huge array of nutrients. I make roasted vegetables at least once a week, sometimes served with just a can of sardines, sometimes with pork loin, but this is my favorite way to serve them.
The chicken comes out moist and tender every time. I only use oil, salt, and pepper on it but you can add some dried herbs if you like. I just serve the chicken breast whole with a big side of roasted veggies. This may seem like a lot of roasted vegetables for two people but I can tell you that there may occasionally be a piece or two of chicken left over, but by the end of the meal, every single vegetable is gone. And if you roast sweet potatoes, they are so sweet they can even be dessert. Click here for the recipe. – Jenny Jones