Hello all! I did a poll on Instagram the other day and I got a great response for more recipes on the blog. I love to cook/bake and love trying new recipes, so this should be fun! By the way, who else is obsessed with those polls?! They are so entertaining haha! Anyways, as part of my bridal shower, I asked those who came to write down their favorite recipe on a recipe card. I have a whole folder full of them, so I'll start breaking those out and share with all of you! They range from dinners, to desserts, to frostings. Yum! During the weekdays I try and cook at least 3 times. Unfortunately, the time we actually eat depends on when I get off work. Sometimes I have evening showings, so I don't get home until 7, which really cuts down on the time to prepare dinner.
On days when I am cut short on time, I always turn to this recipe. Its quick, its easy, and most importantly, its HEALTHY! There are also so many different ways you can go about it. You can mix as many veggies as you want, or try different spices and flavorings. You can pair it with a side salad, rice, or just eat it as is. It is filling just by itself! I tend to stick with garlic salt and Johnny's seasoning. They are my go-to's ;) For this dinner, I had carrots and some Yukon gold potatoes laying around, so I used those. When I'm all stocked up on groceries, I love to do broccoli, zucchini, asparagus and cauliflower as well. You really can't go wrong with any cooked veggie :)
Recently, I started using avocado oil instead of olive oil. One reason being that avocado oil is the only oil that can withstand high heat, and the other is that its full of healthy fats! For those who try and hit all their macros and fall short on fats, you can count on avocado oil to meet your goal. I honestly can't even tell a difference in taste. You can find it at Costco!
There won't be much explaining for this recipe, so I'm sure you will have it memorized after one cooking!
Here is what you will need:
Boneless chicken breast
Avocado or Olive Oil
Veggies of choice
Preheat oven at 425 degrees. Grab a baking sheet and line it with aluminum foil. Next, chop up your veggies in bite sized pieces. Spread out veggies over the baking sheet, while making spaces for the chicken. Next, slice your chicken breasts in half and place on baking sheet. Then, take your avocado oil and drizzle over the veggies and chicken. Next, sprinkle your garlic salt and Johnny's (or whatever seasoning you choose). Using tongs, toss the veggies, evenly mixing them in the oil and seasoning. With the chicken breast, I usually take my silicone pastry brush and evenly distribute oil and seasoning on both sides of the chicken. If you don't have a brush, you can easily do this with the tongs! Now you are ready to send it all to the oven! Bake for 22-25 minutes, or until the chicken is baked fully through, and the veggies are cooked and crispy.
THAT'S IT! Extremely quick and easy, healthy, and the best part...the clean up! Simply remove foil from the baking sheet and toss. No need to clean the baking sheet (unless oil seeps through!) As you can see I so fancily drizzled barbecue sauce on my chicken, but really any sauce would work! No sauce even, the seasonings do just fine too :)
*The directions are made for a two person dinner. But, as you can see in my pictures, I had the chicken and veggies on their own baking sheet. This is because I no longer and cooking for just Jeremy and I, but for our exchange student Justin too! This means more food haha. If you are cooking for a family, simple follow the same steps, but use as many baking sheets as you need for both the chicken and the veggies :)
I hope you all enjoy, and I hope this dinner helps relieve some stress on nights you are strapped for time!