Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~400 per serving
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper to taste
For the Vegetables
3 cups baby potatoes (quartered)
2 cups fresh green beans
2 tbsp olive oil
2 garlic cloves (minced)
1 tsp dried thyme
1 tsp smoked paprika
Salt & pepper to taste
For the Sauce
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
Directions
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.
Make it spicy: Add a dash of chili flakes for a kick.
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.