The Best Baked Vegetables with Chicken
This recipe for baked vegetables with chicken is a healthy meal with a spectacular flavor that solves the dilemma of cooking with very little work.
You only need 15 minutes to assemble these chicken veggies and let the oven do the rest. The vegetables are caramelized and with a delicious texture!
Baked vegetables with chicken recipe
Making a complete, tasty, and healthy meal is quick and easy, and you don’t need complicated ingredients. This Chicken Baked vegetable recipe is super simple and the result is epic!
Also, to make it even more delicious, I add a homemade vinaigrette that you can prepare in 5 minutes. It is used to marinate chicken, season vegetables, and accompany all kinds of dishes.
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!
It is spectacular to season baked vegetables with chicken and you will also love using it to season salads, meats and much more.
This vinaigrette has the perfect balance of tartness, sweetness, and fat to drizzle over roasted vegetables and baked chicken breasts.
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:
- 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.
- preheat the oven
Preheat oven to 190C (375F) and line two baking sheets with parchment paper.
- prepare the vegetables
Cut the vegetables into cubes, trying to make them all more or less the same size.
- 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.
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.
- 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.
At what temperature are vegetables cooked in the oven?
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 means that when you bake at 400F (205C), the cooking time is approximately 30-35 minutes. When the temperature is 190C (375F), you will need 35-40 minutes for everything to be cooked.
The size you cut your vegetables will also affect how long they take to cook.
How to prepare baked vegetables with chicken in advance
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.
These are the steps:
- At the beginning of the week, bake the chicken and vegetables.
- Once cooked, let cool to room temperature and then store everything in a large container in the fridge, for a maximum of 4 days.
- While the chicken and vegetables are baking, place the mixed leafy greens in a large container and store in the fridge. Prepare the balsamic vinaigrette or your favorite dressing and store it in the fridge.
- Time to eat? Take a bowl and place the mix of green leaves. Reheat a portion of grilled chicken and vegetables and place them on top. If you are going to eat it at home, drizzle it with a little vinaigrette. If you’re taking it to the office, place the dressing in a mini dip container and pack it along with the baked chicken veggies.
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.
When it’s time to assemble the dish, I heat up the roasted vegetables and chicken, place them next to the leafy greens, and drizzle with 1-2 tablespoons of balsamic dressing.
To take it to the office, I place the mixed greens separately from the rest and store the dressing in a small container with a lid. By not mixing the green leafy vegetables with the rest of the ingredients or the dressing, you ensure that the dish will keep well in the fridge for 4 days.
More Roasted Vegetable Recipes
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:
Baked Vegetables with Chicken
This recipe for baked vegetables with chicken solves lunch and dinner for you: A healthy dish with a spectacular flavor!
Calories: 426kcalCarbohydrates: 31gProtein: 44gFat: 15gSaturated Fat: 2.5gCholesterol: 124mgSodium: 720mgFiber: 8gSugar: 10g
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