One Pan Roasted Chicken and Vegetables

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts, boneless

• Produce

  • 1 head Broccoli
  • 6 Carrots
  • 1 tsp Oregano

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on framedcooks.com

Description

Ingredients

• 4 boneless chicken breasts (regular thickness, not thin sliced)
• 1 head of broccoli, cut into florets
• 6 carrots, peeled and cut into 1 inch pieces (or you can use baby carrots!)
• ¼ cup olive oil
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Directions

• Preheat oven to 400 and line a rimmed baking sheet with foil.
• Drizzle the pan with ½ of the olive oil. Place the chicken in a single layer in the center. Put the broccoli on one side of the chicken and the carrots on the other.
• Drizzle the remaining olive oil over the chicken and the veggies. Mix the spices together and generously season first the chicken and then the veggies.
• Roast for 30 minutes, or until the chicken registers 165 degrees. Serve at once! Rejoice afterwards at the lack of pots and pans to clean.