Butter and herbs One Pan Chicken and Veggies Bake
This Butter and herbs One Pan Chicken and Veggies Bake is quick to prep, quick to bake and easy to clean up!
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
- 2 pounds chicken breast
- 1/2 pound Brussels sprouts
- 1/2 pound green beans
- 1/2 pound asparagus
- 1/4 cup butter melted
- 1/3 cup chicken stock
- 1 teaspoon fresh parsley chopped
- 1 teaspoon fresh oregano chopped
- 1 teaspoon fresh rosemary chopped
- Salt to taste
- pepper to taste
Preheat oven to 400° and spray a sheet pan with nonstick oil.
Slice the chicken breast in half width-wise so you end up with two thin pieces of chicken. Place the chicken onto the sheet pan in the middle.
Cut the brussels sprouts into quarters.
Cut the green beans in half.
Cut the asparagus into quarters removing the woody end.
Place the vegetables around the chicken on the sheet pan.
In a small bowl stir together your butter, chicken stock, parsley, oregano, and rosemary.
Pour the butter mixture over the chicken and vegetables making sure it’s evenly distributed.
Bake in oven for 25 to 35 minutes until chicken reaches 165°.
Remove the chicken from the sheet pan and slice into strips. Stir the vegetables in the pan drippings and serve with the chicken.
Total Carbs - 9g per serving
Net Carbs - 5g per serving
Calories: 337kcal | Carbohydrates: 9g | Protein: 42g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 329mg | Potassium: 1051mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 48.8mg | Calcium: 65mg | Iron: 2.9mg