Baked Chicken with Potatoes and Carrots by @healthyfitnessmeals

50 min

4 servings

🍗

680 g

Chicken breast

🧂

7.5 g

Salt

🫑

1 tbsp

Lemon pepper

🌼

15 g

Yellow mustard

🧅

2.5 g

Onion powder

🌶️

3.5 g + 0.5 tsp

Paprika

🫒

45 ml

Olive oil

🥔

2

Potatoes

🥕

120 g

Carrot

🍋

15 ml

Lemon juice

🧄

9 g

Garlic powder

⚫

Pepper

🌿

4 g

Parsley

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Slice
    • chicken breast

    Slice shallow slits across the top of each chicken breast to help it cook evenly.

  3. Combine
    • salt
    • yellow mustard
    • Lemon pepper

    Combine salt, lemon pepper seasoning, yellow mustard, onion powder, 1 teaspoon paprika, and 1 tablespoon olive oil in a mixing bowl.

  4. Set
    • chicken breast
    • salt

    Coat the chicken breasts evenly with the seasoning mixture. Set the chicken aside.

  5. Cut
    • Yukon Gold potato
    • carrot

    Cut the potatoes and carrot into bite-size pieces.

  6. Add
    • Yukon Gold potato
    • carrot
    • lemon juice

    Add the potatoes and carrot to the baking dish. Drizzle with lemon juice and 1 tablespoon olive oil.

  7. Season
    • Yukon Gold potato
    • carrot
    • garlic powder

    Season the vegetables with garlic powder, remaining paprika, salt, and black pepper. Toss until evenly coated.

  8. Place
    • chicken breast
    • Yukon Gold potato
    • carrot

    Place the seasoned chicken breasts among the vegetables in a single layer.

  9. Bake
    • chicken breast
    • Yukon Gold potato
    • carrot

    Bake uncovered for 30 to 35 minutes. Cook until the thickest chicken breast reaches 165°F (74°C).

  10. Garnish
    • fresh parsley

    Garnish with fresh parsley. Serve hot.

Baked Chicken with Potatoes and Carrots by @healthyfitnessmeals

50 min

4 servings

🍗

680 g

Chicken breast

🧂

7.5 g

Salt

🫑

1 tbsp

Lemon pepper

🌼

15 g

Yellow mustard

🧅

2.5 g

Onion powder

🌶️

3.5 g + 0.5 tsp

Paprika

🫒

45 ml

Olive oil

🥔

2

Potatoes

🥕

120 g

Carrot

🍋

15 ml

Lemon juice

🧄

9 g

Garlic powder

⚫

Pepper

🌿

4 g

Parsley

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (205°C).

  2. Step 2/10

    Slice shallow slits across the top of each chicken breast to help it cook evenly.

    🍗chicken breast
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Combine salt, lemon pepper seasoning, yellow mustard, onion powder, 1 teaspoon paprika, and 1 tablespoon olive oil in a mixing bowl.

    🧂salt
    🧂lemon pepper seasoning
    🌼yellow mustard
    🧅onion powder
    🌶️paprika
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring tablespoon

  4. Step 4/10

    Coat the chicken breasts evenly with the seasoning mixture. Set the chicken aside.

    🍗chicken breast
    🧂salt
    🧂lemon pepper seasoning
    🌼yellow mustard
    🧅onion powder
    🌶️paprika
    🫒olive oil
    🥣mixing bowl
    🥢tongs

  5. Step 5/10

    Cut the potatoes and carrot into bite-size pieces.

    🥔Yukon Gold potato
    🥕carrot
    🔪chef's knife
    🪵cutting board

  6. Step 6/10

    Add the potatoes and carrot to the baking dish. Drizzle with lemon juice and 1 tablespoon olive oil.

    🥔Yukon Gold potato
    🥕carrot
    🍋lemon juice
    🫒olive oil
    🍳baking dish
    🥄measuring tablespoon

  7. Step 7/10

    Season the vegetables with garlic powder, remaining paprika, salt, and black pepper. Toss until evenly coated.

    🥔Yukon Gold potato
    🥕carrot
    🧄garlic powder
    🌶️paprika
    🧂salt
    ⚫black pepper
    🍳baking dish
    🥄measuring spoons

  8. Step 8/10

    Place the seasoned chicken breasts among the vegetables in a single layer.

    🍗chicken breast
    🥔Yukon Gold potato
    🥕carrot
    🍳baking dish
    🥢tongs

  9. Step 9/10

    Bake uncovered for 30 to 35 minutes. Cook until the thickest chicken breast reaches 165°F (74°C).

    🍗chicken breast
    🥔Yukon Gold potato
    🥕carrot
    🍳baking dish
    🌡️meat thermometer

  10. Step 10/10

    Garnish with fresh parsley. Serve hot.

    🌿fresh parsley
    🔪chef's knife

Composition

Ingredients

Types

Meat, Seasoning, Condiment, Oil, Vegetables, Fruit

Ingredients

Chicken breast, Salt, Lemon pepper, Yellow mustard, Onion powder, Paprika, Olive oil, Potatoes, Carrot, Lemon juice, Garlic powder, Pepper, Parsley

Notes

Chicken breast (3-4 breasts), Salt (for chicken, for veggies, to taste), Paprika (for chicken, for veggies), Olive oil (for chicken, for veggies), Potatoes (medium, Yukon Gold), Carrot (large, or 2 medium), Lemon juice (or half lemon), Garlic powder (fresh garlic can be used instead), Pepper (to taste), Parsley (fresh, for garnish)

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free, High-protein

Calories

365 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 24g, Fat: 11g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 1.6mg, Sodium: 610mg

Vitamins

Vitamin A: 380mcg, Vitamin C: 13mg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

baking dish, chef's knife, cutting board, mixing bowl, measuring spoons, measuring tablespoon, tongs, meat thermometer

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@healthyfitnessmeals

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Roasted, Soft

Flavors

Savory, Tangy, Citrusy, Peppery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken at room temperature longer than 2 hours.), fridge : 3-4 days (Store in an airtight container within 2 hours of cooking.), freezer : 2-3 months (Cool completely, then freeze in an airtight freezer-safe container.)