The Best Baked Vegetables with Chicken

Ingredients for preparing baked vegetables with chicken

The base of this recipe is roasted vegetables, along with a mix of green leaves. You can use the ones you like best or the ones you have on hand.

These are the ingredients you need to prepare this dish:

• green leaves: kale, arugula (arugula), lettuce, etc.
• roasted vegetables: beets, pumpkin, broccoli, cauliflower, Brussels sprouts, sweet potatoes.
• pollo: to add protein. You can also use turkey or salmon.
• queso: feta, goat cheese.
• dressing: any vinaigrette or the one I share below.

For this recipe, I’ll be using a delicious combination of roasted beets, squash, and brussels sprouts served with perfectly baked chicken breasts.

How to make a balsamic vinaigrette?

I always have a jar with Homemade Balsamic Vinaigrette in the fridge: it’s much better than the one in the supermarket and it takes 2 minutes to make. You just have to mix the ingredients in a jar and shake. That easy!

How to make baked vegetables with chicken

Baking vegetables involves very little work, and the result is tender, caramelized vegetables that you can use in a variety of recipes. The most practical way to make this recipe is to cook the chicken in the oven along with the vegetables.

This is the step-by-step:

1. marinate the chicken
   In a large zip-top bag, pour half of the homemade balsamic vinaigrette. Place the chicken breasts in the bag, remove the air, close tightly and store in the fridge for 1 hour or overnight.
2. preheat the oven
   Preheat oven to 190C (375F) and line two baking sheets with parchment paper.
3. prepare the vegetables
   Cut the vegetables into cubes, trying to make them all more or less the same size.
4. fill the trays
   On one of the trays, place the breasts and discard the bag with the marinade. In the other, put the vegetables seasoned with olive oil, salt, pepper and garlic powder, and mix them a little.
5. bake
   Bake for 35 to 40 minutes. You’ll know it’s done when the internal temperature of the thickest part of the chicken reaches 165F (74C) and the vegetables are tender when pierced with a fork. Remove from oven.
6. Assemble the plate
   On a plate or to-go container, assemble a mattress of green leaves. Place roasted vegetables and chicken breasts on top or to the side. Drizzle everything with the remaining balsamic vinaigrette.

When I bake the vegetable plain, I prefer to set the oven to 205C (400F). For this recipe, I’ll set it to 375F (190C), so it’s easier to cook the chicken breasts at the same time without burning anything.

This recipe can be made ahead of time from start to finish and will be ready for dinner or taken you to work whenever you need it.

How long can you keep chicken with roasted vegetables?

If stored well, Chicken Baked Vegetables last up to 4 days in the fridge. What I like to do is keep the chicken and vegetables in separate containers and the mixed leafy greens in the crisper drawer.

Baking vegetables is one of the most delicious ways to cook them. Crispy on the outside, tender on the inside, and with an epic caramelized flavor. To keep adding more tasty vegetables to your diet, be sure to try these recipes: