Baked Chicken Breast
It doesn’t get tastier or healthier than this tender and juicy Baked Chicken Breast. It’s a simple one-pan dish seasoned with Italian spices and roasted to perfection. This delicious dinner be on your table in just 30 minutes with quick cleanup. It’s guaranteed to please!
Servings: 6 servings
- 3-4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 1 lb baby red potatoes halved
- 12 cherry tomatoes or grape tomatoes
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper to taste
- 3/4 lb green beans trimmed
- fresh parsley for serving
Preheat oven to 450°F and set your oven rack to the middle of the oven. Set aside a large baking sheet.
Scatter potatoes and tomatoes across the baking sheet.
Rub the chicken thoroughly with 1 tbsp oil and add to the middle an inch or so apart.
Sprinkle minced garlic, oregano and thyme across pan. Add salt and pepper to taste.
Drizzle the remaining 1 tbsp olive oil across evenly. Toss to mix well.
Bake for 15-22 minutes depending on the size of your chicken breasts, adding the green beans halfway through.
Several minutes before finishing, check the internal temperature using a quick-read thermometer. The chicken is done when it reads 160°F / 71°C.
Let the chicken rest in the pan for 5 minutes before serving, ideally covered with aluminum foil.
Garnish with optional parsley. Serve and enjoy!
Calories: 230kcal | Carbohydrates: 21g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 126mg | Potassium: 236mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 30.5mg | Calcium: 60mg | Iron: 2.9mg