Simple, yet rich and delicious, this One-pan Chicken and Vegetables is the perfect dish for a weeknight family dinner! It will surely be a family favorite!
Weeknight family dinners are an amazing part of any family’s routine. Nothing better than sitting around the table with the people we love, eating a dish that we drool over!
The hard part is to make that homemade dinner happen in the limited time we usually have during a busy week. This dish not only is incredibly tasty, but it’s super simple to make and it takes very little time to cook. Yup, you heard that right!
What’s so unique about this One-pan Chicken and Vegetables?
For this particular recipe, I put together some unique seasonings, as well as some brown sugar and soy sauce to add a little sweet-salty contrast!
The temperature in which the chicken is cooked also makes the difference. The chicken cooks fast, impeding its liquids to evaporate, which allows it to be tender and juicy! Who doesn’t love a juicy chicken?
Adding the vegetables to the mix was a smart trick to get dinner ready without having the whole kitchen full of dishes to be washed afterward. Thank me later! {wink}
Food safety tip for cooking chicken
Chicken should always be fully cooked to be considered safe for human consumption. The best way to guarantee it’s fully cooked is to measure it with a meat thermometer.
Insert the tip of the meat thermometer into the thickest piece of chicken. Make sure the tip of the thermometer is resting exactly in the center of the meat, where the temperature is always lower than every other part.
The chicken should reach 165 degrees F. This is how you know it’s fully cooked and safe to be enjoyed!
Calories
Fat
Carbs
Protein
Isabel Freitas
Serves 2
10 minPrep Time
20 minCook Time
30 minTotal Time
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Ingredients
- 2 Boneless and skinless chicken breasts, cut in thick strips
- 4 cups broccoli florets
- 2 cups carrots, thickly sliced
- 4 tbsp soy sauce, less sodium
- 2 1/2 tbsp coconut oil, melted
- 3 tbsp light brown sugar
- 1/2 tsp paprika
- 1/2 tsp chives
- 2 tbsp garlic, minced
- 1 tsp salt
- 1/4 cup chicken broth
Instructions
- Preheat oven to 375 degrees F.
- Heat coconut oil on microwave for 20 seconds or until melted.
- In a bowl, add the coconut oil, all the seasonings, salt, sugar, soy sauce, garlic, and chicken broth. Mix well.
- Add the chicken strips and the vegetables. Make sure to mix well, so that the sauce covers every piece of chicken and vegetables.
- Dump in a baking pan.
- Let it cook in the over for 20 minutes or until completely cooked.
Notes
If you have a meat thermometer, make sure to measure the temperature of the chicken. Chicken should always reach 165 degrees F to be considered safe for consumption. To measure its temperature, insert the tip of the thermometer into the thickest piece of chicken, making sure the tip is right in the center of the meat.
Do you have any tips for a weeknight family dinner? What do you usually cook when you have limited time, but still want the family to enjoy a healthy homemade meal? I’d love to hear it in our comment section down below!
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