Health/Wellness

One Pan Tuscan Chicken

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This time of year is very busy for many families.  School is in session, after school activities are in full swing and don’t get me started on the holidays!  Before you know it Thanksgiving will be here!

 

We have all become pretty busy during this season and getting the family to the dinner table seems to go on the back burner.  However, dinner time is an important time for families to connect and model good eating habits.  In an effort to get your family to the table on busy nights, try this one pan recipe.  It will leave little mess for clean-up and it is something you can prep in advance so all you need to do is throw it in the oven.

 

When you get home from the grocery store, place chopped the potatoes and carrots in a bag.  Then, prep the remaining ingredients and place in another bag.  Before you cook, assemble the recipe according to instructions.

 

One Pan Tuscan Chicken

 

2 chicken breasts

8 small new potatoes, quartered

12 baby carrots, sliced

4 oz button mushrooms, halved

1 zucchini, halved and sliced into bite sized pieces

½ small yellow onion, sliced

½ tsp. garlic, minced

1 cup cherry or grape tomatoes

¼ cup chopped sun-dried tomatoes

2 Tbsp. olive oil, divided

1 Tbsp. balsamic vinegar

1 Tbsp. raw honey

1 tsp. oregano

1 tsp. thyme

2 Tbsp. fresh thyme, chopped for garnish

Salt and pepper, to taste

 

1.        Preheat oven to 350 degrees.

2.       Line a baking tray or casserole dish with heavy duty foil.

3.       Place the chicken breast in the middle with the potatoes and carrots on the sides.

4.       Drizzle with 1 Tbsp. olive oil, and season generously with sea salt and pepper.

5.       Roast in preheated oven for 20 minutes.

6.       In a large bowl, add mushrooms, onion, garlic, tomatoes, and sun-dried tomatoes.  Drizzle remaining oil, balsamic vinegar, raw honey and add the seasonings.  Mix well to get all veggie coated.

7.       Once the chicken is almost cooked, add the veggie mixture to the pan and roast for an additional 10 minutes, until chicken is fully cooked and no longer pink in the center.

8.       Remove from oven and garnish with fresh thyme and season with salt and pepper to your taste.

Allison is a Registered Dietitian Nutritionist with nearly 20 years experience. She has also obtained additional training from Tulane University and is a Certified Culinary Medicine Specialist. She truly believes that every time we put something in our mouth, we have the opportunity to promote our health.

She is currently accepting clients. She will help you line up more accountability so that you are learning what it takes day to day to create a fit lifestyle that creates the habits as opposed to just putting a bandaid on your problem. She can be contacted at allisonbrinkleydietitian@gmail.com and www.allisonbrinkleydietitian.com

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