Golden Herb Chicken And Veggie Skillet Recipe

English cuisine · 341 calories

About this recipe

Golden Herb Chicken and Veggie Skillet is your go-to breakfast for a hearty and nutritious start to the day. This dish pairs tender chicken breasts with perfectly roasted carrots, baby potatoes, and broccoli florets, seasoned with rosemary, thyme, and a hint of garlic. The golden-brown chicken is juicy and flavorful, while the vegetables are crisp on the outside and tender inside. Packed with 33g of protein and 8g of fiber, it fuels your morning with energy and supports your health goals. Ideal for a weekend brunch or a weekday meal prep, this skillet combines simplicity and bold flavors, making it a favorite for anyone seeking a balanced and satisfying breakfast experience. Serve it warm, drizzle with pan juices, and enjoy the comforting aroma of roasted herbs filling your kitchen.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 100 g Yorkshire English Carrots 100G
  • 1 Kg Baby Potatoes 1kg
  • 450G Pack'D Organic Broccoli Florets
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 250 Ml Trs Lemon Juice 250Ml
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Thyme Bunched Herb
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and prepare a large skillet or roasting pan.
  2. 2. Peel and cut the carrots into thin sticks and halve the baby potatoes.
  3. 3. In a mixing bowl, toss the chicken breasts with olive oil, garlic, lemon juice, rosemary, thyme, salt, and pepper.
  4. 4. Arrange the seasoned chicken in the center of the skillet and surround it with the carrots, potatoes, and broccoli florets.
  5. 5. Drizzle the remaining olive oil over the vegetables and lightly season them with salt and pepper.
  6. 6. Roast the skillet in the oven for about 25 minutes or until the chicken is fully cooked and the vegetables are tender.
  7. 7. Turn the chicken and stir the vegetables halfway through cooking to ensure even browning.
  8. 8. Once done, remove the skillet from the oven and let it rest for a couple of minutes.
  9. 9. Plate the chicken with the roasted vegetables and drizzle any pan juices over the top.
  10. 10. Serve warm and enjoy a balanced and flavorful breakfast.