Oven Baked Chicken With Vegetables
Oven Baked Chicken With Vegetables is a perfect meal to prep and enjoy throughout the week. It’s made in one pan and served with quinoa and a delicious miso dressing.
Servings 5 servings
Ingredients
Chicken
- 2 large organic chicken breasts seasoned with salt (pepper and paprika)
- 1 Tbsp minced garlic (or less depending on preference)
Veggies
- 2 cups broccoli
- 2 cups cauliflower
- salt and pepper to taste
- 1 tsp EVOO
Quinoa
- 1 cup quinoa cooked with 2 cups vegetable broth
Miso Dressing
- 1 tbsp miso paste
- 2 tbsp sesame seed oil
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp turmeric
- 1 tsp black pepper
- 1 tbsp freshly grated ginger (or 1 tsp ginger powder)
Instructions
- Preheat oven to 475F and prepare a baking sheet by lining it with foil or parchment paper.
- In a large mixing bowl, add in broccoli and cauliflower and season with salt, pepper and EVOO. Mix well and spread on baking sheet.
- Next, chop chicken breast into bite sized pieces and add to the mixing bowl. Drizzle with 1 tsp of EVOO, then season with salt, pepper, paprika and minced garlic. I like to add in 1 Tbsp of minced garlic, but this is your preference. Mix well until each piece is well coated. Add to the baking sheet with the veggies and bake for 20-25 minutes or until internal temperature of the chicken reads 165F.
- Remove from the oven and let rest for 5 minutes.
- While the veggies and chicken are baking, prepare the quinoa according to package. I like to cook mine in vegetable broth rather than water for more flavor.
- In the meantime, prepare the miso dressing by adding all of the ingredients to a blender and blending until smooth and creamy.
- Arrange bowls by adding quinoa to the bottom and layering with the chicken and veggies. Drizzle with miso turmeric dressing and enjoy.
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