Description
A comforting one-pan dish featuring juicy chicken strips with seasonal vegetables, perfect for autumn family dinners.
Ingredients
Scale
- 1–2 pounds boneless, skinless chicken breasts, cut into strips
- 5 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried rosemary
- 1 cup petite red potatoes, quartered
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Season the chicken strips with salt and pepper. Arrange them on a large baking sheet, leaving some space between each piece for even cooking.
- Chop the potatoes, Brussels sprouts, and butternut squash into bite-sized pieces and scatter them around the chicken on the baking sheet.
- In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, thyme, oregano, and rosemary. Brush this aromatic mixture generously over the chicken and vegetables.
- Drizzle the remaining 2 tablespoons of olive oil over the vegetables to help them roast perfectly.
- Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. If you like a little crunch, switch to broil for the last few minutes.
- Garnish with fresh chopped parsley before serving to add a pop of color.
Notes
Make sure to cut your vegetables into uniform sizes for even cooking. Feel free to use fresh herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg