A hearty and tasty, well-rounded meal during the week.
What could be nicer than a simple meal when it comes to cooking dinner? How about a simple meal that’s good for you too? Our hot and hearty pan-fried chicken and veggie dinner is the perfect weekday meal. It’s ready in under an hour (most of that is cook time) so this delicious dish is on the table before you know it and is ready for the family.
Rounded and full of flavor
In addition to its simplicity that saves on midweek dinner, this pan fried chicken and veggie dinner is also a super healthy way to end the day. In addition to high protein chicken, this dinner also features super healthy fruits and vegetables. Sweet potatoes, Brussels sprouts, apples, and red onions cook alongside the chicken, creating a meal that is hearty, healthy, and flavorful.
Each serving of this satisfying dinner contains 346 calories with 25 grams of muscle building protein. Each serving also contains a hefty 9 grams of fiber and a healthy dose of “good” fats!
All-in-one dinner option
What makes this dish so special? The fact that it’s an all-in-one dinner! What does that mean exactly? Instead of wasting time cooking a main course and a side separately, you can do it all together with this simple meal. Plus, cooking chicken and vegetables in one pan adds a hearty flavor boost to this whole meal. It’s especially delicious on a cool, fresh evening!
How to make this one pan fried chicken and vegetables dinner
While the oven is preheating, combine the olive oil, balsamic vinegar, garlic, thyme, sage, rosemary, and salt in a large mixing bowl.
Place the chicken in the bowl and brush each chicken breast with the herb mixture. Set the chicken breasts aside for 10 to 15 minutes.
In the meantime, place the sweet potato, Brussels sprouts, apples, and red onions on a large baking sheet. Drizzle the remaining olive oil over the fruit and vegetables and stir gently to coat them with oil. Spread them again in an even layer and place the seasoned chicken on top of the fruit and vegetable mixture.
Bake at 450 degrees Fahrenheit until the chicken and vegetables are golden brown, about 30 minutes. If you want your chicken to be a little crispy on top, change the oven temperature to a high grill value and cook for the last five minutes.
- 4th Boneless and skinless chicken breasts
- 3 tablespoon olive oil divided
- 1 tablespoon dark balsamic vinegar
- 3 Garlic cloves chopped
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon kosher salt
- 1 sweet potato large, peeled and chopped into 1-inch cubes
- 1 lb Brussels sprouts cut into quarters
- 2 Apples Fuji or Gala, cored and cut into thick crescents
- 1 Red onion large, cut into thick strips
Preheat the oven to 450 degrees. Mix 2 tablespoons of olive oil, balsamic vinegar, garlic and thyme, sage, rosemary and salt in a large mixing bowl. Add chicken, turn to coat the herb mixture, and set aside for 10 to 15 minutes.
Place the sweet potato, Brussels sprouts, apples, and red onions on a large baking sheet. Drizzle with the remaining olive oil and lightly brush the vegetables with the oil. Spread in an even layer and place the chicken on top of the vegetables. Bake for about 30 minutes, until the chicken and vegetables are golden brown. If desired, change the temperature of the oven to a high grill value and saute for the last 5 minutes to get a crispy top on the chicken. Serve immediately.
SmartPoints (Freestyle): 11
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Editor’s Note: This recipe was originally published on October 17, 2017.